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Unread 04-26-2007, 02:00 PM   #13
somebody shut me the fark up.
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Join Date: 07-21-04
Location: Keller, Texas
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I do them about like Kapn. Even foiling, the bark is firm and chewy. I foil when the bark sets and temps get arount 160. I really don't care for crispy bark. Even burnt ends get sauced, so they end up chewy. I usually don't sauce my "bark bites" from the pulled pork, so they're moist, chewy and ready to eat.
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