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Unread 10-27-2012, 11:11 AM   #13
Quintessential Chatty Farker
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I would start checking at around 185 then every 5 deg until it probes like a 16 yr old cheerleader with a case of hot pants. You need to find a new place to buy your meat it is just as easier to cook a 10 lb packer than it is a little piece of one.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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