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Unread 05-12-2013, 07:46 PM   #9
On the road to being a farker

Join Date: 07-28-11
Location: Westminster, MD
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Thanks for the help everyone.
-I did cut across the grain. Should have taken a pic of that.
-I am practicing for an eventual comp, so I wanted to practice the trimming to that standard.
-Since I'm cooking on an UDS the fat cap was down to provide a heat shield. Should I put a deflector underneath & cook fat up?? Would that help with tenderness??
-So if i understand correctly, get up to @200 & then just test it, test it, test it?

Once again thanks everyone
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