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I agree with Sausage Joe...I'd shoot the butcher and be cooking it for my fellow inmates :-(. But like he said have it broke down (for free being that he screwed it up)rub up, and do it in sections like shoulders and hams, loins going in last. Or like Smokin' said on a spit and lots of basting. He should give it to you for 1/2 price for goofing it up like that
Jon

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