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Unread 01-26-2013, 07:39 PM   #15
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Join Date: 12-29-12
Location: Clear Lake City, TX
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Final Pron for today. Pulled the pork from the pit at 3 pm and let it rest for a couple of hours. They were on for 15 hrs overall and wrapped for 7 hrs. Roughly four, 9 lb hunks of meat each. They fell apart nicely and were very moist. The inserted garlic cloves provided a fantastic flavor. Thanks to the Brethren for the idea!

A little sharp cheddar, rolls, onions, and Raichlen's red-eye BBQ sauce to round out the meal.
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Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

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