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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 05-10-2008, 09:57 AM   #16
Cliff H.
is One Chatty Farker
 
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Join Date: 03-04-07
Location: Jonesboro Arkansas
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I like to seperate the flat from the point and foil seperatly ( around 170-175 ). I leave the point on the smoker for a couple of hours after the flat is off and resting. Then cube and put back on the smoker unfoiled for about another hour.
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Triple 5 Competition BBQ

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