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Unread 03-05-2013, 12:37 AM   #10
westy
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Had the same problem with 2 four pounders I did over the weekend pepper stout style. My time was up at about 6 hours, my temp was up at about 206 in the chuckies, but they just were not ready. The meat was still a bit tight and it wasnt going to pull easy. Put it back in for what turned out to be another hour and a half, but when I pulled it, it was tender juicy and tasty. Just gotta give it the time it needs to break down.
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