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Re: pulled ham


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Posted by bbqwizard on April 04, 2015 at 13:58:06:

In Reply to: pulled ham posted by DW on April 01, 2015 at 22:28:39:

Get a pork butt that has already been injected ("enhanced") Slow smoke at 210-225 or even slower. Use hickory for flavor, and don't wrap until it's done. Mighty tasty I must say:)

Happy Q'en
Phillip


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