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St Louis cut advice by Tim Clark
Started by Tim Clark, August 15, 2016, 04:56 AM
13 responses
288 views
0 likes
 Last Post FireMan
by FireMan
August 17, 2016, 08:59 PM  
Smoking 2 pork bellies by Dutchness
Started by Dutchness, August 16, 2016, 10:26 AM
12 responses
259 views
3 likes
 Last Post FireMan
by FireMan
August 17, 2016, 06:05 PM  
2nd inaugural for MiniWe1 by l'inferno
Started by l'inferno, August 17, 2016, 06:44 AM
3 responses
114 views
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 Last Post W.A.
by W.A.
August 17, 2016, 05:08 PM  
I have this Pork Loin..... what next?! by KiloVolt89
Started by KiloVolt89, March 10, 2016, 07:03 PM
21 responses
399 views
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 Last Post Atalanta
by Atalanta
August 17, 2016, 10:44 AM  
Pulled Pork Texas Crutch liquid additive. What's your favorite concoction to use? by jbeck1986
Started by jbeck1986, August 14, 2016, 05:31 PM
23 responses
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 Last Post fzxdoc
by fzxdoc
August 17, 2016, 05:39 AM  
BBQ or Smoking Bacon: Big helpful hint in making sure you don't run short by Moscuba
Started by Moscuba, August 16, 2016, 06:04 PM
3 responses
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 Last Post ecowper
by ecowper
August 16, 2016, 07:55 PM  
1/4" sliced pork belly by TallTrees
Started by TallTrees, August 15, 2016, 02:06 PM
4 responses
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by TallTrees
August 15, 2016, 03:58 PM  
Ribs are Dry, Tough by PhilExeter
Started by PhilExeter, August 12, 2016, 08:45 AM
8 responses
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by PhilExeter
August 14, 2016, 02:12 PM  
Time by Darchie03
Started by Darchie03, August 13, 2016, 12:44 PM
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 Last Post boftx
by boftx
August 14, 2016, 11:28 AM  
Stalled at 155 by ribeyeguy
Started by ribeyeguy, August 13, 2016, 11:50 AM
16 responses
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 Last Post fzxdoc
by fzxdoc
August 14, 2016, 06:30 AM  
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