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Unread 09-08-2009, 02:55 PM   #56
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by landarc View Post
I use the probe test for all pork and beef cuts, I do not like mushy chicken, so I go for a little more resistance. The temp is a key to when to start testing. Once you get to 165, you know it will be time to start. You might look into getting a driveway drip pan to put your smoker on, it cuts down on mess on the concrete. I like to lay chip packs on the edge, as stated above. And it only takes two or three pencil sized holes to work.
Personally, I think 165* is a little early... Normally, on my butts, this is just the start of the 'Stall' and not the end of it... I usually start around 195*.
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Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

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