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Unread 03-14-2013, 07:08 PM   #8
dadsr4
is Blowin Smoke!

 
Join Date: 02-08-10
Location: Howell, MI
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Finally cooked the loin backs. Took 5 hours at 225 degrees. The texture was fine but I can see why people go to such trouble to add flavor to them, the meat is somewhat lean and flavorless. Still tasted good, though. Thanks again for the advice.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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