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Unread 07-13-2013, 09:07 AM   #11
LMAJ
somebody shut me the fark up.

 
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I know it's a little late, but for pork I always figure 1.5 hours/pound then I add a couple hours to account for stubborn meat and some resting time.

Sounds like you have a good plan - looking at the time stamps on your posts - did you even go to sleep last night???
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