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Unread 07-21-2012, 04:51 PM   #15
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
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I'm with Pappy on the fat cap. I get rid of that sucker because I want more bark. I pretty much go HnF on all my cooks these days and find that the bark can get over done if I'm not careful, so I wrap but I wait until the bark is just right and then I wrap with butcher paper for the finish and coolering. Bark is a wonderful thaing!
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Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
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