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Unread 07-16-2010, 10:10 AM   #15
campdude
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Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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As has been said, every piece of meat is different. Sometimes I foil sometimes I don't. Depends on how fast they're cooking and if they're staying moist enough. 3 hours in smoke is usually a good start, then you have to decide what to do from there. Find out what you like best and try to duplicate it every time. have fun and a few beers trying!
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