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Unread 03-07-2013, 09:48 AM   #3
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I would Brine it and smoke it at 250 until the IT reaches 140 wrap it in foil tight and rest it in a cooler for 1 hr. before slicing.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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