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Old 04-13-2011, 12:09 PM   #5
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id

I trim the fat cap, inject with AJ/worcestershire/rub, cook with no foil until 190F, wrap in foil and cooler until serving time. Cooler time is where any tough bark is softened up imho
WSM, MiniWSM, Cajun Bandit, 26" Weber, 2 Weber Performers, 2 MBH, WGA
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