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#2
06-16-2005, 09:15 PM
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Rub with, salt, pepper and lemon pepper, smoke for 1.5 hours per pound @ 225 degrees or until interior temp reaches 190 degrees. Then wrap in aluminum foil, wrap that with towls and place in a cooler(the cooler retains heat and roast will continue to cook) until ready to serve. Or you can go here and look around.
http://www.bbq-porch.org/faq/07-2-2.asp
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