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Unread 07-20-2013, 11:05 AM   #5
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Join Date: 08-15-12
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Watch it doesn't dry out on you, flats can be tricky in that way. Personally I'd go 250-275* smoker temp, spritz during the smoke and wrap in butcher or parchment paper after a couple hours and cook till tender.
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
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