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Unread 05-02-2013, 06:34 PM   #27
Pyle's BBQ
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Join Date: 10-25-06
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One thing you might want to do to get the hams and shoulders done at the same time as the ribs and loins, would be to ice down the rib and loin area before putting it on the smoker. I have also seen the ribs and loin wrapped in foil once they are getting close to being done.

Good luck on the cook.
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Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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