Thread: BWS Question
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Unread 02-06-2013, 09:32 AM   #12
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Hi John...get the diverter, it will keep temps more even in cooking chamber, crank it up on the chicken. 275--325--and add white sugar to the rub...
start your ribs a littel hotter then slow it down, but I cook w/water and the bark, on butt is good same on brisket, sure better than takin g a chance on drying the rest out, also try papper if you foil in the end..I dont foil...that really softens the bark..
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