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Old 07-04-2010, 06:26 AM   #4
is one Smokin' Farker

Join Date: 09-09-08
Location: Red Lion, PA

Inject, (look up Chris Lilly's) and let it sit in the marinade overnight. Rub it just before putting it on the smoker. Wrap it in foil when it hits 165 and add some beef stock. Pull it and let it rest an hour in a cooler before slicing. Remember to slice across the grain.
Backwoods- Competitor
"The Twins"- 2 Large Grill Domes
The "New" Twins- 2 Meadow Creek PR72G's
Weber Smokey Mountain
Kamado #7

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