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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-06-2014, 01:03 PM   #16
Qbert60
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Quote:
Originally Posted by Butt Rubb'n BBQ View Post
The problem is the 3-4 hours in a cambro. All you are doing there is sweating the meat for 3-4 hours adding moisture and making your bark soggy. you need to put that thing back on the smoker after resting in Cambro for 30-45 min to set the bark back.
I just don't want to take the chance of drying it out. Or am I overthinking it?
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