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Old 08-11-2011, 07:01 AM   #6
is one Smokin' Farker
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Join Date: 10-20-09
Location: York, PA

I never cook by time. When it's done it's done. I foil at 165-170 and place in a cooler wrapped in a towel at 195-200. Let it sit in the cooler for a few hours and then it's good to go.
"Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)
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