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Unread 03-05-2013, 06:31 PM   #4
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Join Date: 07-04-09
Location: Jonesboro,Tx
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RIbs serve hot & fresh

Pork butts wrap and rest at least 2 hrs in an empty cooler, save all the inedible bits once the butt is pulled squeeze out all the juices from them over the meat, season with Salt and some E.NC Pig Juice.

Brisket allow to rest on the counter top wrapped In BP until the IT has dropped to 150 before unwrapping to carve
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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