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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-06-2010, 06:35 PM   #16
littlechief
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For what it's worth.... I usually inject the night before with a mix of honey, whiskey & rub, rub down the outside and wrap loose enough as to not squeeze out the injection, put in the fridge overnight.
When I do a #10 or larger I like to separate the point from the flat because the flat always seems to finish before the point and their easier to separate cold. When I do separate I try to make sure I keep the temps down in the 220* range because two smaller pieces can cook faster than one large and the meat needs time to break down.
Just my 2 cents.
Good luck!!
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