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  • Here's my 2 cents: Rub it liberally with garlic, pepper, rosemary and salt. Set up for indirect with the place setter (legs up) and drip pan. Sear it in a hot egg at 425-450 for 20 minutes, then damper down to 350 and continue cooking for about…
  • I just posted a thread on this very subject (see brined & honey-glazed Christmas ham). I posted my recipe, but I'm unsure of the cooking time. Probably around 16 hours, I'm thinking. You won't have time to brine it as long, but it should still wo…
  • I'll recommend a soul-food restaurant, not for the bbq, but for the fried fish and fried chicken that are out of this world. Try Mert's Heart & Soul, downtown on College Street.
  • too late now, the bun is in the oven. i've got it at 200 and i'm aiming for 14-16 hours. it's one hell of a hunk of meat - 13 pounds on the bathroom scale. and judging from the rest of this pig that we've already put away, lean isn't going to be …
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