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Old 07-25-2013, 11:29 AM   #19
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Good anwsers I see here.
I've done it only once and I've have seen other Dutch Brethren do it live.
I think you need some (more) liquid and Phoil to Phinish the product.
I maybe wrong but I think you can't pull a chucky easily like porkneck/shoulder aPhter you hit the right internal temp.
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*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
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Last edited by Phubar; 07-25-2013 at 01:08 PM..
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