Worth, nice bark on that brisket. What temp did you bring it up to? I never saw a brisket that white on the inside so I'm curious.
I can see from the ribs and chicken you like more smoke than me unless this was a learning the pit cook and it got away from you. The best thing about learning a new pit is even if it doesn't come out the you want it's still good eats!!
How did the spatchcock chicken differ from the halves, is one juicier than the other?
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Rob
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