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Unread 07-22-2013, 01:26 PM   #16
oldbill
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Join Date: 05-30-13
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Quote:
Originally Posted by El Ropo View Post
Go back over there, get another one and slow smoke on a bbq bit till internal hits 120-125, then toss it on a searing hot fire and remove when internal hits 135-140. Rest loosely tented under foil for 20 minutes then slice and serve.

Then see how much that cut of pork sucks.
There ya' go!!!!
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