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Unread 12-27-2012, 12:23 PM   #10
WhatsCookin
Knows what a fatty is.
 
Join Date: 05-27-12
Location: Austin, Texas
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That Brisky looks awesome. Quick question: You say that after foiling, you went straight to oven at 200? If so, how long did you hold it there, and my real question: Did your bark firm back up? I've foiled a few times, but the bark really seems to suffer as a result, and never seems to recover to the "chewy" texture I like. Thanks.
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