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Old 09-24-2012, 08:23 PM   #3
Toast
somebody shut me the fark up.

 
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Join Date: 03-17-12
Location: Shreveport, Louisiana
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It's done when it's done. Probe that flat for tender. Start probing with an internal temp of about 190*F.

If you do not have a accurate internal meat probe, treat it like ribs and do the flex test.

Good Luck!
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