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Unread 10-27-2012, 10:08 AM   #10
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Originally Posted by thegizzard View Post
Hmm... I was cooking to 200* ... let me try 190* tomorrow.

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From Brian's post:"When a probe goes into the meat with no resistance the meat is done".

You need to get away from "temp" for doneness.
Temps are handy for large cuts like brisket and butts, but only to monitor the cooking process----NEVER as the final check.
"Probe tender" is the goal!

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