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Unread 10-10-2005, 03:20 PM   #10
Jeff_in_KC
somebody shut me the fark up.
 
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Ag, I learned that while it it the most frustrating time (the hang/stuck time), it is also the most important. This is the time that the connective tissues and collagens are breaking down and the meat is becoming tender. Odds are that your butts and briskets are not drying out at that temp, although the exterior may look like it. Be sure to spray your pork butts and if you find it necessary, your briskets too (I quit spraying briskets altogether).
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