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Old 03-08-2013, 11:25 AM   #12
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Join Date: 12-04-12
Location: Los Angeles, CA

Not sure if mentioned but if I'm going to pull the pork for serving later I keep it in pretty big chunks. If you over pull it right away it will turn mushy like some BBQ restaurants serve it.
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
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