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That Saturday in July when the brisket came off at 195 and the ribs fell apart, best cook of my life or just dumb luck?
Did a 14 pound packer on my offset in the backyard in Austin and it hit the sweet spot at hour 13, no stall drama, bark like dark glass. But part of me thinks it was the weather and the wood and not me at all, so which is it? Has anyone else had one cook that good and then never matched it again?
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