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Unread 01-17-2013, 04:20 AM   #12
JohnHB
is one Smokin' Farker

 
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Sous vide cooking suggests a couple of hours at 140-145F to produce moist & pasteurised product so why would you want to cook its internal temperature any higher as you would be losing moisture (and tenderness)!!!!!
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When you stop horsing around it is time to fire up the BBQ & Smoker
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