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Old 05-06-2009, 08:47 AM   #8
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Join Date: 09-04-07
Location: Street, MD

The perplexing thing for me is, I cook 2 packers and a flat at a contest. I trim, prep and cook them all the same. I usually end up with one moist flat at turn in time.(for which, I am certainly not complaining) Sometimes it is from the packer, other times not. Seems like I should be able to at least get two and why not three to be right. Just trying for consistency. I just cant figure out why. I keep coming back to 'its just the cut', but that answer would be too easy.
who are those guys? BBQ Team

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes)

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