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Unread 04-29-2013, 12:14 AM   #8
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
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How hot you cooking them? 250F to 285F gives me some good texture and moisture. I like to add a little moisture to the cooking chamber with water or liquid sprayed through the vent every hour or so
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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