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Old 01-16-2020, 11:00 AM   #16
long haired hippie
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Join Date: 01-31-11
Location: Ottumwa, Iowa
Name/Nickname : Erik
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Doesn't have to be an overnight thing. When I do brisket or pig shoulder, I put it on in the morning. Cooks all day and past supper time. Toss on some burgers for supper, but guess what we're eating tomorrow!
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Erik - 22" & 18" Weber, 22" Blackstone and a nice COS (cheap cuz I made it)
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