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Old 06-15-2012, 10:17 PM   #10
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA
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If you are doing pulled pork or brisket, I find that keeping them whole as long as possible keeps them from drying out too much. I cook my butts the day before and reheat the next day.
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Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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