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Old 05-25-2014, 02:28 PM   #6
The Yancey
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Default Re: Smoked pulled pork

It went in at 1:30 this afternoon. I'm using 2:40 hours of hickory, 1 hour of Bradley's special blend, and 20 minutes of Cabella's Southwestern seasoning puck. My vent is wide open and the smoke is poring out. I have it set for 230 degrees.
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