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Old 09-06-2010, 12:28 PM   #5
On the road to being a farker
twisterbret's Avatar
Join Date: 02-25-09
Location: Jackson, NJ

It took about 4 hours in foil to go from 165 to 200. I think your onto something. If it was ribs it would be just to much and mushy. When I wrap flats, there in the foil much less time since the cut is much smaller. Anyone wrap these large packers?

Any tricks to figuring what pepper (hot or mild) your getting other then to taste them?
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