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Unread 02-17-2013, 02:45 AM   #3
Knows what a fatty is.

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Join Date: 04-04-12
Location: Columbia, MO
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brine, brine, brine, brine...

i do heavy smoke for 45 min at 225*, remove and crank the heat up to 400*+ and finish hot to get a bit more crisp to the skin.
"If it looks good, eat it!" - Andrew Zimmern

BGE, Char Griller offset pit, Weber OTS
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