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Unread 01-02-2013, 08:01 AM   #32
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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Cook to 195 -200. Rest it for 30 minutes covered. Pull out bone. Place one hand on top of the other, like you are giving chest compresions, push down in center of pork cut. Done.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
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