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Unread 11-20-2012, 08:51 AM   #4
Flat_Rate
On the road to being a farker

 
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Join Date: 05-07-11
Location: Charlotte, NC
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Just did one last night, brined for 20 hours and injected with herb butter, on the smoker at 390 for a little over an hour and a half.

Rested in a foil for 30 minutes then sliced.
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