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Unread 05-16-2012, 04:24 PM   #1
BobDogBBQ
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Join Date: 05-07-12
Location: Frederick, MD
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Post High & Fast Vs. Low & Slow

let the debate begin: I am cooking a couple briskets and a pork butt this weekend, (around 8-9 LBS Respectively). I am contemplating on trying a faster method higher heat (myron mixon), faster cook as apposed to the typical low & slow technique we all have come accustomed to. Feedback Please...?
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High On The Hog BBQ: Frederick MD.-- Backwoods Party, 22.5 Weber Kettle, Modified ECB
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