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Unread 06-29-2010, 11:51 PM   #10

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Join Date: 12-09-04
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Originally Posted by SmokeNride View Post
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??
Unfortunately, not really. there is a window of opportunity where it is tender but not over cooked. the key is to catch it in that window. No magic that i know of.
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