Thread: Dry pork
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Old 04-15-2013, 07:42 AM   #5
is one Smokin' Farker

Join Date: 01-08-13
Location: Georgia

Originally Posted by Neonnblack View Post
You cant go by the temp it has to probe without effort, no matter the temp its at. Was it easy to pull?
This. ^^^^^^^^^^^^^^

Absolute key to good butts, brisket, chuck roasts, shoulders..........
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