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Unread 11-12-2012, 11:47 AM   #17
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA
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I would like to lay to rest the "myths" that pork butts and briskets are done a certain temperature...they are done when they are done! I suggest folks use all those temp probes as something to test the texture of the meats with...instead of depending on the temp they are reading to tell you your meats are done...
Wine Country "Q" Competition BBQ
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