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Unread 05-29-2011, 12:41 PM   #3
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Probably a super trimmed fresh flat. I'd drape bacon over it during the cook to give it some moisture. Smoke at anywhere from 225 to 300 till a probe inserts like warm butter, don't pay attention to temp, other than to start probing when it hits around 190.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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