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Unread 02-01-2013, 01:39 PM   #50
bigabyte
somebody shut me the fark up.

 
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Actually, here's a good link to help you get started on temps and tenderness for both low connective and high connective pieces of meat, which I referenced above! Feel free to cotnribute more to all that if you wish.

http://www.bbq-brethren.com/forum/sh...d.php?t=124163
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