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Unread 05-11-2013, 09:04 AM   #9
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
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So TT will dry out if cooked like a brisket......bummer. Maybe I didn't have a good one but the one I tried before wasn't that great cooked like a steak. I must have misunderstood.......I thought the classic, old school California style TT was cooked low and slow, no? If not, how is it done?

Also, if I smoke to 120F and then reverse sear to 130F, roughly how long does thus take so I can plan a cook for dinner?
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