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Set my drum smoker up at a comp in Amarillo and the temp spiked 75 degrees during my brisket cook
I was running a 22 inch drum at the Golden Spread cookoff and about 4 hours in the intake got jammed with ash and the temp shot up past 300. I panicked, yanked the brisket off, foiled it early, and it came out tough as a boot in the slices. Anyone else had a fire creep up mid cook, and do you ride it out or foil and pray?
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