Thread: Turning meat?
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Old 02-28-2011, 04:36 PM   #31
Oldschoolbbq
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I always leave my fat up on anything, especially if it is all the same meat. Gather like sizes,compute time with the largest,cook at 200*F to 225*F and leave the lid shut until time is up or a probe shows IMT of the average one is 200*F.
I feel if it is cooking, why lose heat and time
Just MHO,hope it helps and rememberto>
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