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Unread 08-07-2011, 01:21 PM   #11
DaveMW
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Ironically enough I have an 11 pound packer cooking right now too. I am currently at an IT of 178. Soon I'll start probing until it slides in like butter and start seperation of point & flat. I'll cooler the flat and will put the burnt ends back in the smoker for a 6:30 PM dinner time. Good luck, let us know how she turns out. Wish my camera hadn't gone belly up or I'd post some pron.
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