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Unread 10-13-2009, 04:46 PM   #4
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
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Actually This is Good but I would not have included a Brisket so pretty near the end. I know there's fat under those layers but you can't see. Lately. after the hold overnight in the Holder, I have been noticing theres nothing but liquid left between the layers.

By the way, anyone have a pork Butt so tender the bone crumbles? Am I doing something wrong. I promise to get a video of that crumbling bone this weekend. I am serving up the Carolina Sunday.
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