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Smoker methods.
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<blockquote data-quote="wasskeet" data-source="post: 2548929" data-attributes="member: 117080"><p>Memphis here and I put directly on the rack to start, but the indirect insert is over the pellet pit. Not the best unit for the task, but far more foolproof for folks like me. Pretty much use the 3-2-1 method on ribs. Brisket, it starts on the rack also. IMHO, either requires a good piece of meat to have good results. Even the best grill master can't fix a bad piece of meat.</p></blockquote><p></p>
[QUOTE="wasskeet, post: 2548929, member: 117080"] Memphis here and I put directly on the rack to start, but the indirect insert is over the pellet pit. Not the best unit for the task, but far more foolproof for folks like me. Pretty much use the 3-2-1 method on ribs. Brisket, it starts on the rack also. IMHO, either requires a good piece of meat to have good results. Even the best grill master can't fix a bad piece of meat. [/QUOTE]
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