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Old 06-18-2013, 10:21 AM   #5
is one Smokin' Farker

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Join Date: 01-15-12
Location: Kalama Wa.

I never go by temperature, cook them until the meat shrinks from the bone and it almost feels like the bone will pull out, rest for a few minutes until they tighten then slice.
"Tombstone BBQ"
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Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
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