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Never wrapped these. Smoked on a Grilla Silverbac at 190 for an hour and then 250.once a crust was formed, I misted with a 2 to 1 mixture of root beer and apple cider vinegar. At 200 IT, I foiled and put in a cooler for 2 hours.
Hunter, those look great. I'm getting ready to throw some on the Weber in an hour or so. Mine aren't quite as meaty as yours, but I hope they look and taste as good when finished.