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Old 06-05-2013, 02:39 PM   #5
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Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
Originally Posted by Ron_L View Post
I've done it. It's not bad, but not the same texture as pulled pork from a butt. I much prefer loin cooked to 135-140 and then rested and sliced.
What temp do you smoke at Ron?
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