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PostPosted: Wed Feb 07, 2018 10:46 pm 
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Joined: Wed Feb 07, 2018 10:42 pm
Posts: 1
Hi Pitmasters,

bought 2 x 2.7kg worth of Brisket from the butcher today to smoke in my offset.
Image

The one on the left is the bottom side up and the right is top side up. They are both roughly the same.

Do i need to trim any fat off the bottom and does the topside have enough of a cap?

Also how long should I aim for the cook time? they will both fit in my offset adequately but does the time compound or just do the cook time for 3kg? (6 hoursish)

cheers


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PostPosted: Wed May 09, 2018 7:09 pm 
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Joined: Wed May 09, 2018 7:03 pm
Posts: 2
Does it help to smoke really? I would like to know about this very much.


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