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Unread 03-30-2013, 06:57 PM   #1
Longo1908
Knows what a fatty is.
 
Join Date: 01-14-13
Location: Staten Island, NY
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Default Pork Butt and Brisket?

New to the Competition world I decided to to a practice run. Well I'm glad I did because I realized I gotta hone in my Times better. How do you guys know how much time to allow for pork butt and brisket so that it will rest properly and still make turn in time. What temp do you pull each? Any input would be GREATLY appreciated.
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