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Old 07-14-2019, 10:35 AM   #19
Blowin' Smoke
Full Fledged Farker
Join Date: 07-24-17
Location: Biloxi, MS

Originally Posted by highergr0und View Post
Looks great - although did you slice with the intention of not eating until the next day?

Yeah, Iíve never done it like this to transport the following day. Itís all an experiment. I knew it may make the slices a bit more dry, but I was hoping it would help with the reheating process.

Anything too dry will be chopped up with bbq sauce, hopefully no one is too picky.

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18.5" WSM, 22.5" Weber Performer, BGW Gridiron, OC Smokehouse
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