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Unread 07-26-2013, 12:21 PM   #11
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
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If you have not made a commitment on the bird, I recommend spatchcock chicken especially if your cooker likes to run about 300. The bird will take less time than the ribs but saves handling breast and drummies that will cook differently.
I have never smoked a tenderloin but am with Bucc until I get bored with a good sear...

Make sure you bring back some Pr0n however it goes! Have lots of fun!!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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