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#11

01-27-2013, 01:44 AM

kmaysob

Registered User

Join Date: Nov 2003

Location: mesa az

Posts: 1,681

Quote:

Originally Posted by chilcutt

The meat looks very moist.
May I ask what measures you utilise in order to retain/create moisture?

my smoker has a water pan in it. does wonders for keeping meat from drying out.

these were smoked for 4.5hours before they got a quick flame on the grill to caramelize the sauce on to them.

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