Patrick Sullivan
TVWBB Fan
Friday Neopolitan Pizza on the Ooni 3. Slightly burnt on the edge, but still delicious. Then, brisket cook on Saturday hot (325 deg) and fast. Brisket was injected, rubbed, smoked at 325, wrapped at 170 deg, and was incredibly tender and delicious. Nice smoke ring, too. Also, tried to keep the local economy propped up with a trip to Badger Hill Brewing.
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