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Posted by RonW. on July 14, 2012 at 20:24:46:

Close up of a smoke ring!

Its amazing this smoke ring thing, sometimes you get one, sometimes you barely get a faint one. Well today I got an exceptionally good one. This brisket was cooked on a WSM over lump charcoal with four chunks of cherry wood, approx. size was 3x4x6 lg. The cooking time was ten hours and cooking temp was 250 in a dry environment, no water as I used lava rocks. Internal temp was 201 when I pulled it.
I just felt like eating some brisket and why doesn't this happen at a contest?


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