Matthew L. Martin wrote:

> Reverse the cooking process and 86 the sauce. Smoke for 2 hours at 250,
> finish off at 300-350 and serve the sauce on the side. YMMV.

Words of wisdom. You get both a nice smoke flavor and a great
skin. I usually finish off on the gas grill this way.

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Reg email: RegForte (at) (that free MS email service) (dot) com