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Unread 11-30-2009, 04:04 PM   #55
SmokinPaPa
On the road to being a farker

 
Join Date: 08-19-09
Location: Monte Vista, Colorado
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Did this a couple of times before. You can't let any air excape or you will burn the meat. We covered with tin and then dirt all over and around. Creats great meats. Yours looks amazing.
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