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Unread 02-17-2013, 11:41 AM   #8
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
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The cook looks like it turned out great.

I have a couple of questions. Those look like half butts or very thick pork steaks? Also, I don't understand what you did or why you did it after they were smoked on the hooks?
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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