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Old 02-24-2013, 11:21 AM   #37
jketron
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Join Date: 03-23-12
Location: Carlsbad, CA
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Pork and Brisket are done, I have to admit I over shot the temps. I know temps are a nice guide and tenderness rules. Pork is 205 and Brisket is 211, both tender. I've uncovered them and lets see how they hold. I'm so glad this is a test run. Both pieces of meat done in under 6 hours at 275
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