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@deleted
Got given a smoker, beef brisket, ribs and a chicken... Beef's been on for about six hours at 120°/150°c, tastes lovely and juicy even tho' I got most of the fat trimmed off...
Brined overnight for 12 hours and then smothered with my special recipe BBQ dry rub for an hour before going in the smoker... Paprika heavy, it's bloody lovely...
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