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Off Topic TN Forums
Cooking Forum
It’s on like donkey Kong!
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<blockquote data-quote="Atchman2" data-source="post: 5638520" data-attributes="member: 10762"><p>At 180 it is awful. I find that sweet sport is exactly where you smoke yours at around 205. Even then I've been using a cleaver and chopping mine rather fine. I love it on a bun with the yellow mustard sauce (well really any sauce). I used to sauce it and wrap it, but my wife likes it plain so that she can add her own flavoring. </p><p></p><p>My brother Larry was a member of the Dead End Barbecue team and has taught me a lot about it, but there is a difference between competitive bbq and what I personally prefer. The techniques are sound though.</p></blockquote><p></p>
[QUOTE="Atchman2, post: 5638520, member: 10762"] At 180 it is awful. I find that sweet sport is exactly where you smoke yours at around 205. Even then I've been using a cleaver and chopping mine rather fine. I love it on a bun with the yellow mustard sauce (well really any sauce). I used to sauce it and wrap it, but my wife likes it plain so that she can add her own flavoring. My brother Larry was a member of the Dead End Barbecue team and has taught me a lot about it, but there is a difference between competitive bbq and what I personally prefer. The techniques are sound though. [/QUOTE]
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It’s on like donkey Kong!
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