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Unread 12-11-2012, 09:43 PM   #8
jasonjax
is one Smokin' Farker

 
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So one stays kosher with KCBS rules by trimming it such that it is just barely still connected to the rest of the shoulder?

Is this what most of the "big-time" competitiors do?

I imagine you want to slice around 185~190 versus pulled at ~195-205?

I've not competed in anything professional yet so forgive my ignorance on the subject, but it is an interesting one as I am still chasing the perfect money muscle for backyard cooking.
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