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Unread 10-17-2008, 07:44 PM   #1746
Norcoredneck
somebody shut me the fark up.
 
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Big Mista suggested using a bus tub from a restraunt supply. I rinse meat in cool water, smear on mustard. Another tip is to streatch a disposable rubber glove over mustard and seasoning containers to help keep clean. put meat in tub while slathering and seasoning. Helps contain mess. And yes I roll it around while seasoning. If first cook, will repeat advise. If you have a typical gauge on side shoot for 200 deg. which will give you @230 center grate. Limit lid off time. 8 pound butts should be checked 7 or so hours. Takes typical 8 on mine.





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