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Unread 02-08-2013, 08:12 AM   #18
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
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Yeah, last shoulder I did was wild hog and I did wrap it after 4 hours due to wild hogs been leaner. I use alot of pecan wood down here in the south and I really like it. Not too mild not too sharp. I just starting using plum and to me it is the most mild. Yeah for what it's worth I heard from an old timer, wood that is over 2 years old is only good for heat. It loses it's flavor. Perfect wood is 6 mos to a year old.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
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