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Unread 07-02-2012, 10:02 PM   #12
Bludawg
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Originally Posted by This is not your pork! View Post
Thanks again for all the clues, I had no idea that putting them in an open casserole can make such a difference.

Following your described method, does it hurt if the temperature exceeds 325°F?

Should I react on IT of 165°F in the first 90 minutes, or does IT not influence cooking time when done your way?

I am tempted to try again immediately, but according to the weather forecast the weather will not play along, and I already ordered two pork butts and more ribs to be picked up on Wednesday for my next cook.
Following your described method, does it hurt if the temperature exceeds 325°F?
No you can go hotter if you want to 325 works for me.
Should I react on IT of 165°F in the first 90 minutes, or does IT not influence cooking time when done your way?
At 325 my chicken is done in 90 min I don't take temps on chicken. I probe it when the juice runs clear it's done.
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