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Unread 02-01-2010, 06:23 PM   #15
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
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It has always been my practice to trim all exterior fat and count on what was inside. Fat blocks smoke flavor and seasonings from reaching meat. Wrapping or panning keeps things nice and juicy. Steve.
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