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Old 12-22-2004, 08:24 PM   #3
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri

Originally Posted by brdbbq
Take to 165 wrap to 190 or 200 cooler. Pull at 165 or so pull. Use what rub you like and bury a couple cloves of Garlic in the meat.
Brian's a gasser, don't listen to him..........

Loose the cloves of garlic and use wood and charcoal..............
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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