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Old 08-12-2008, 09:12 AM   #3
PaSmoker
is one Smokin' Farker

 
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Join Date: 07-14-08
Location: Yardley, PA
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I did a flat on my drum last Saturday.....did it at 300-325....started fat side down, flipped after an hour....took the meat to 165 then foiled...pulled from smoker at 195, about 1 1/2 hours in foil....let rest in foil so residual heat brought that temp up...came out good...bark was missing though....
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Keith
Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker"
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“I make it a rule never to smoke more than one cigar at a time.” Mark Twain (Obviously doesn't apply to fatties)

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