Paddledogger
★★★★★ Legendary Member
After hard smoke for an hour to hour and a half at 180 degrees, I cranked up to 240 degrees for an hour. Didn't quite seem done, so I quickly fired up the grill to finish it up, since it was quicker than reheating the smoker after I opened the door. Turned out awesome!
Big thanks to KDM for his brine recipe, which I first used last year.
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