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My chimney cap came off in the storm and rained soot on a $60 brisket
Had a bad gust roll through here in Springfield two Saturdays ago and it popped the cap right off, so by the time I pulled the brisket at hour 11 the whole thing was speckled with ash and bird junk. I scraped what I could and wrapped the rest, but the top layer tasted like a campfire pit. Anybody got a quick way to rig a temp cap so this does not cost me another cook?
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