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Life After Brown
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<blockquote data-quote="cosmo1" data-source="post: 2882831" data-attributes="member: 13442"><p>Peel the silver skin. Just salt and pepper and maybe just a tiny bit of spice.</p><p></p><p>250º to 270º. When the rack bends in the middle when you lift it from the end, it's done.</p><p></p><p>No apple juice. No sauce while it's on the fire. The challenge is to let the meat (and smoke) stand on their own without any other help.</p></blockquote><p></p>
[QUOTE="cosmo1, post: 2882831, member: 13442"] Peel the silver skin. Just salt and pepper and maybe just a tiny bit of spice. 250º to 270º. When the rack bends in the middle when you lift it from the end, it's done. No apple juice. No sauce while it's on the fire. The challenge is to let the meat (and smoke) stand on their own without any other help. [/QUOTE]
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