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Unread 03-02-2013, 09:18 AM   #57
jketron
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Join Date: 03-23-12
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I made all my times, the meat was good. I learned a lot.....a lot. It was good to cook it over night. All of the advice you folks have given is spot on.

I will be moving up my cooking start times for Brisket and Pork, I'm going shoot to have the big meats done at/by 7-8 and move on to Chicken and Ribs.

As for Ribs and Chicken I will aim to have them done and boxed at the very front of turn in time to allow some buffer of error.

Yeah I was sleeping :)
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Grill of His Dreams #1 Rule of BBQ... Have fun
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