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Finally tried a slow-burn offset with post oak scraps, after 6 years of gas grilling in Austin
The drip pan never gave me that bark, and a backyard guy at a barbecue fest let me taste his brisket, so I spent a Sunday babysitting a $200 offset smoker and the 225 degree steady heat did more than any fancy rub ever did, has anyone else gone backward from gas to charcoal and stuck with it?
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