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Unread 01-21-2013, 04:33 PM   #19
SmokinSlowPoke
Knows what a fatty is.
 
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I had a weird experience with a 5# pork shoulder two weekends ago, it took almost 10 hours to hit 190 it and the stall took almost 2 hours to get passed by itself 225 cook temp. Last weekend i did a 6# but at 290 and it cooked for about 7 hours with 2 hours rested. If its probing like Butta and the IT is reading 190 consistently in different areas i'de pull that bad boy, wrap it and rest it.
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