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Unread 06-29-2010, 10:57 PM   #8
SmokeNride
Knows what a fatty is.
 
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Quote:
Originally Posted by Ron_L View Post
Separating the point after cooking wouldn't have any effect on the flat. If it was dry, chances are that it was a little overcooked.
I kind of figured it was too long, dry and fell apart way too easily. Is there maybe a MAX temperature of the meat, say "never cook it to 200" that I should be aware of??
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