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Why not start it in the ProQ then when it has enough smoke finish in the oven, that way you minimise the smoke.
Why not start it in the ProQ then when it has enough smoke finish in the oven, that way you minimise the smoke.
No expert here but why not run it normally without chunks added or one small addition at start? My brisket I did a few weeks ago didn't get a lot of smoke flavour with one small addition at start which personally when I cook it again I'll try 3 addition an hour apart.
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