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Unread 01-30-2013, 03:09 PM   #4
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Join Date: 07-04-09
Location: Jonesboro,Tx
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In the UDS I bury 4-5 fist sized pieces and drop on on top when the pork hits the pit.
If I'm cooking a brisket on the UDS I take a piece of Mesquite about 3" across and 8 " tall it goes into the middle standing on end and the lump gets packed around it. It gives me just the right amount of smoke over the whole cook.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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