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Unread 06-14-2010, 12:40 AM   #5
Harbormaster
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Join Date: 07-14-06
Location: Wyocena, WI
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I did a 14 lb (before I trimmed it) packer this weekend in one of my WSMs. Flat on top rack, point on bottom, 250 dome temp. At 10 hours in I had to foil the flat for the last 2 hours to get it finished in time.

The thing about meat, is that it's done when it's done.
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Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
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