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Old 04-25-2013, 07:44 AM   #6
Jason TQ
somebody shut me the fark up.

 
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Join Date: 01-10-11
Location: Lawrenceville, GA
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You could do it many ways. For pulled pork with a lot of butts I probe the smallest so when it hits 195 that is a good indicator to check it for doneness, but also that the others should be close behind. Then I just use a regular thermometer for the rest.
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