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Old 04-15-2012, 10:50 AM   #7
JD McGee
somebody shut me the fark up.
 
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Join Date: 06-28-07
Location: Duvall, WA
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We shoot for at least an hour rest in the cambro for pork butts and briskets, a half hour for ribs after glazing, and no more than 15 minutes for chicken after glazing...
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