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Old 06-03-2010, 02:18 PM   #15
FretBender
Full Fledged Farker
 
Join Date: 02-13-10
Location: Milwaukee, WI
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I'm trying the 2-2-1 tomorrow. I never used a "method" before and was told 3-2-1 was the way to go and at 220 I did the 3, wrapped for the 2, and at unwrapping they were WAY done, very mopist and tasty but the texture of pulled pork so unwrapping pretty much took the meat off the bones. Going to lower the first 2 hours to 200 also.
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