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Very good question, Brent. I never really thought about it, just did what everybody else did and boned it out.
Years ago a buddy told me about this: Take the whole hind-quarter, put on oil and a dry rub, slit and put in garlic, cook in a smoker to 140*-160*, about 4 hrs. (I like mine pink, more towards 140). Slice across the grain about 3/8" thick. You'll be walkin' in tall cotton.
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