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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 11-06-2010, 10:05 PM   #16
Found some matches.
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i dont even think you would have bone marrow left if cooked for 20 hours
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Unread 11-06-2010, 10:06 PM   #17
JD McGee
somebody shut me the fark up.
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Originally Posted by UPNSMOKIN View Post
i dont even think you would have bone marrow left if cooked for 20 hours
Ummm...I think he was kidding...we do that a LOT around keeps things loose... ZBQ has been around a pit or two and knows how to me on this!
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Unread 11-06-2010, 11:14 PM   #18
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Thanks for the kind words JD.

I do joke around a lot. Not in this case though...was really low temp (~180), kosher salt, fresh ground black pepper, no rub, no foil. Maybe not quite 20 hours, but was at least 17.

Got third place, 2007 CT State Championship. This was an "extra" meat added on to a KCBS event, first time we ever cooked them. Put 'em in with the brisket and just left them there. (I am not saying I would recommend doing them this way, probably just got lucky, but they were tasty.)
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