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Old 11-18-2013, 03:28 AM   #15
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

No brining (if already enhanced) or injecting. Cook hot and fast so that it takes on as little smoke as possible. White oak for the wood. Try to find a charcoal that does not overpower the meat. No ham profile when cooking with just splits IMO, but that is not an option.
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