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Old 11-28-2012, 07:57 PM   #3
is One Chatty Farker

Join Date: 08-23-10
Location: Austin Texas

Around 4 hours at 325*, that's what it took for a 15#der I cooked last Thursday. When the breast reaches 160* then pull it and foil hat it, 30 min later slice and serve good luck brotha :beer:

EDIT ♥Rant♡ When my legs were at 165* the breast were at 120*ish, I have a pen so I trust it when it says you'll be hugin the crapper if you pull now. Also food will carry over and temp will rise 5 to 10* when pulled off the smoker. I also perfer dark meat at 200* internal temp like thighs its a taste n texture thing I like plus it doesn't taste like breast meat when done at that temp. I won't eat/ pull dark meat at 165*-170, not cause I'm scared of irritable bowel syndrome but cause I'm keeping Austin weird.

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Last edited by AustinKnight; 11-28-2012 at 11:20 PM..
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