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Recent Posts

  • One method I have been using lately, in addition to poking holes, is to fire up my smoker at 225 and cooking them (with or without smoke) until they hit an internal temp of around 150-155 (about an hour) and then finishing them on the grill to add some color until they reach 165.

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  • @RWalker24 Another thing that might be happening is overstuffing them? @Joe-Hell is correct though, poking a few holes to allow pressure to bleed out will absolutely help prevent the burst casings.

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  • R

    @joe-hell I will try that. Thank you

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