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Unread 03-03-2013, 11:25 PM   #8
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Deli sliced thin, cold sammies. Best way IMO.

Just a FYI, if it was dry, you overcooked it. I never had a dry loin when I remove from cooker at 140, and lightly tent in foil for 30 minutes. Don't want to wrap in foil because it will continue to cook into the 150s while wrapped.

Thin sliced and put in an omelet would be another option.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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