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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-27-2013, 10:41 AM   #16
somebody shut me the fark up.

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Join Date: 01-16-13
Location: USA

Sideways. I use a PBC.

Love it.
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Old 04-27-2013, 10:59 AM   #17
Found some matches.
Join Date: 11-30-12
Location: geneseo il

I trim fat down to 1/8 or 1/4 inch and score it in inch blocks then cook it fat side up
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Old 04-27-2013, 11:08 AM   #18
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Join Date: 01-03-08
Location: Norco, CA

Why 300 degrees? Won't it fall apart on the rack?
[I][B]Bill [/B][/I]:cool:

CBBQA Member #1218
KCBS Cert. Judge #23431
s.U.D.S. (small 30 gal. UDS)
Brinkman vertical Smoke 'n Pit
Traeger BBQ100
NorcoRednecks-UDS 85 gal/remod
[I]TemequeBBQ[/I]-insulated vert smoker
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Old 04-27-2013, 12:10 PM   #19
Found some matches.

Join Date: 05-25-12
Location: Weston, Ohio

I did fat side up for two hours then went fat side down and will remain for duration. Am 5 hrs into cook at 325. Took 2 hrs to get to 325. As always thanks for valuable info. If I get a chance I will take pics.
Ranger Willie UDS Thermapen Beer:loco:
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