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Unread 10-04-2012, 01:55 PM   #4
chad
somebody shut me the fark up.
 
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Since I foil I have plenty of juice available to add back into the pulled meat. If necessary I, too, will add apple juice. For the juice, just strain out the big chunks of fat, etc. After all, you have all the rub and spice you cooked on the pork and it's in the juice now!
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Southern Brethren BBQ Competition Team

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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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