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Thread: Does It Matter?

  1. #11
    TVWBB Gold Member Larry D.'s Avatar
    Join Date
    Nov 2000
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    Piedmont Triad, NC
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    2,644
    Quote Originally Posted by Rusty James View Post
    If you're ever in the area, you must try this brand. They don't sell fresh pork, but they excel at pork products...

    https://neesesausage.com/
    I'm always in the area, and you're right.
    "If we took the bones out, it wouldn't be crunchy, would it?"
    18.5 WSM | 22.5 OTG (green) | 22.5 Kettle (OTS, black)

  2. #12
    TVWBB Wizard Rusty James's Avatar
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    Sep 2015
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    Western NC
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    Quote Originally Posted by Larry D. View Post
    I'm always in the area, and you're right.
    We took five pounds of Neese's liver pudding to northern Mississippi a while back, and they went nuts over the stuff.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes, Blue Genesis Silver C

  3. #13
    New Member
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    Aug 2016
    Location
    Chicago
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    Will be cooking up several early Sunday. Always had the "always moist" kind. Worked great. This time I believe we are starting with non-injected ones, possibly boneless. (Costco) What differences should I look out for. My usual: two - three hours open then two to three hours wrapped. 275 - 325. Perfect. 203 degrees

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