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Unread 10-01-2013, 11:54 AM   #57
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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The best answer is always put the meat on a couple hours sooner than you think it will take. A long rest only makes the results better.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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