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Unread 06-19-2013, 05:52 AM   #7
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I store it in 1 gallon bags over night in the fridge. When you re-heat, if it is a little dry you can add some apple juice for moisture. I also like to mix in a little more rub. Not enough that you can see it. Just a little for flavor.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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