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Unread 03-02-2011, 04:03 PM   #5
somebody shut me the fark up.

chambersuac's Avatar
Join Date: 04-02-09
Location: San Antonio, TX
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sounds like you have a good plan. The water pan isn't a bad idea, either. Remember that the meat will have to go past 170* internal and will stall there a while. After it breaks through that stall, check it with the probe and pull when the probe goes in "like butta" - rest in a cooler for an hour (at least) to let the juices redistribute...slice against the grain and enjoy.

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