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Old 12-26-2004, 08:22 AM   #15
is Blowin Smoke!
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Join Date: 12-24-03
Location: Kennesaw, GA

Originally Posted by willkat98

but how were the fatties?

PS, put fatties higher in smoke chamber, IMO

Thanks Saiko
I loved the fatties, but I think the 3-2-1 method may have been a little too long for that size. When I pulled them at 3 hours, they were plump and juicy. After 2 more hours in foil, they shrunk a bit and dried out just a tad. I was also running my temps a little higher since I was doing a bird (250 or so), so that overcooked them a bit.

I would have put them higher, but I didn't want them dripping over the bird. I'm real anal about presentation, so I didn't want drops of sausage grease spotting my turkey rub, lol.
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