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Unread 12-22-2004, 07:35 PM   #5
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Join Date: 12-05-03
Location: Derry NH
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Originally Posted by Solidkick
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..............
Excuse me used Garlic in my old bullet smoker.
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