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Unread 09-02-2010, 07:03 PM   #2
Dave Russell
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Join Date: 01-06-10
Location: Lebanon, Tennessee
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I might be wrong, but I believe the meat's ok as long as it stays over 140. It might be 160, but I think it's 140. You can hold big cuts in an insulated cooler for several hours before the temp drops that low, but I've never held meat in any of my small)smokers for long. Wrapping in foil will hold heat in best, but I guess you could use whatever.
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