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Unread 03-27-2013, 01:29 PM   #3
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
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I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.

I really prefer these smoked through, no foil and no braise is needed.

oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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