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Smoking on a weber


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Not sure why it is dry. I do brisket without a wrap and is juicy as anything. If I wrap then loads on juices when I unripe. I put those juices in ice block bags and freeze them . Add a couple of blocks from freezer to stews brings lovely smoky flavour on the winter. 

Are your temps too high? How are you doing it snake or minion method? 

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