Thread: Dry pork
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Unread 04-15-2013, 09:04 AM   #9
hamiltont
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That makes more sense now. That's a pretty small butt. You can use a temp probe to give yourself an idea on how the meat is progressing but once a butt hits 180F (for me anyway) I start checking the bone wiggle at about every 5 degree increment. After a while it will be like riding a bike. Cheers!!!
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