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Unread 09-06-2010, 11:32 AM   #6
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Originally Posted by twisterbret View Post
It took about 4 hours in foil to go from 165 to 200. I think your onto something. If it was ribs it would be just to much and mushy. When I wrap flats, there in the foil much less time since the cut is much smaller. Anyone wrap these large packers?
While I don't foil any longer, it's not the foil... it's a much bigger cut so it's understandable that it took a lot longer than ribs would if you used foil on those too.

200 degrees + 4 hours was your most likely culprit
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