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Hello from Victoria Tx, i currently using an off set smoker cooking about 8 to 12 briskets a week, my pit is almost worn out and it takes a lot of stand over management. Here is were i want feed back. both the Ole Hickory CTO and Mixons H2O are big investments. When talking to the sales person from Mixons crew he said the brisket cook in about 6 hours? that seems awfully fast to develop good texas bark. in yalls opinion which would you choose not for competition cooking but for selling best darn brisket around. Which develops more bark? i guess wrapping the meat in butcher paper on the CTO would help with moisture and tenderness
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