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Unread 12-09-2012, 08:01 AM   #4
Wampus
somebody shut me the fark up.

 
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Join Date: 06-05-09
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Another alternative is to cook it just on the smoker rack until you get the color you like. THEN put it in a foil pan to finish. We do this in competition to capture the drippings during the second 1/2 of the cook to be used for that delicious au jous. We simply pour off the grease and what's left is PERFECT to pour over slices.
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