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Unread 12-12-2012, 07:38 AM   #12
Jaskew82
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I have found in my limited competition experience that the money muscle can stand to get to 200* and still slice nicely (but requires an electric knife to get good slices about 1/2" thick). At this point, the "dark meat" around the blade is also tender but not mushy; allowing you to get great chunks of meat for turn in.
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Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
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