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Unread 12-01-2012, 02:41 PM   #25
landarc
somebody shut me the fark up.

 
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I tend to pull at 125F internal as well, except when BIL is eating, then I go to 130F internal. I always try to buy bone-on. I feel it cooks better, I like the bones part and I just do not understand why it is so hard for folks to carve a roast off the bone. I had to watch yet another roast totally butchered this past Thanksgiving.
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