Quote:
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Originally Posted by Solidkick
Quote:
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Originally Posted by brdbbq
Take to 165 wrap to 190 or 200 cooler. Pull at 165 or so pull. Use what rub you like and bury a couple cloves of Garlic in the meat.
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Brian's a gasser, don't listen to him..........
Loose the cloves of garlic and use wood and charcoal.............. |
Excuse me used Garlic in my old bullet smoker.
