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Old 12-08-2012, 05:52 PM   #3
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK

I have smoked several whole hind quarters, and I like to use a marinade/rub with soy,EVOO, garlic and onion powder, a little brown sugar, smoke for a couple of hours then wrap in foil with onions and some beef broth until it falls apart. By adding the broth in the foil it help the meat retain some moisture, Just straight smoking for me produces a very dry product.
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