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Unread 01-20-2013, 05:03 AM   #10
frognot
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Join Date: 03-22-04
Location: Allen, Texas
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i like to slather mine with mustard and apply a generous amount of rub (mostly use rub from Paul Latham's meat market in Jackson, TN). Smoke it at around 300 until internal temp is around 200.

After pulling i usually pour on a li'l Blues Hog Tennessee Red and maybe sprinkle on a li'l more rub.
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