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Unread 06-09-2011, 04:57 PM   #7
Babbling Farker

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Join Date: 01-10-11
Location: Lawrenceville, GA
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I'm a rookie, but in the 3 comps I have done this year I take the butts off at 185 and foil them. I normally have them in a cooler for 1 or 2 hrs depending on how quickly they cook. They mm normally always slices and I get great chunks. The whole thing doesn't shred into pulled pork, but that isn't what I want anyways.
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