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Unread 10-05-2012, 12:40 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Austin, TX
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I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.

I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
Whip It Off, Chambers!

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