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Unread 02-21-2013, 05:56 AM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
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Forget about the birch flakes and just use the hickory. The point will be tender without wrapping during the cook. I would just use coarse ground pepper and kosher salt 50/50 and cook it at 275-300 myself. Keep it simple and let the smoke do the talking.
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Jim - Another transplanted Texan
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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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