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Unread 01-30-2013, 12:45 PM   #26
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
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Nice, but the plan was to do it on the smoker only. I thought about the same way like brisket, first smoke with Mesquite till IT 165°F, then foil in 50/50 water+worstershire till 203, and at the end crisping up the bark in the oven. If anybody has any other better idea, please tell (still some days left to consider).
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