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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"The team formerly known as "Wine Country "Q"...
PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017...
We cook on MAK Grills and Bullets...
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