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Unread 07-23-2013, 05:43 AM   #10
jimstocks53
Knows what a fatty is.
 
Join Date: 02-05-13
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And not to parrot others much more famous than I, 'cook to desired tenderness not temp.' 190 is where I START checking for doneness - not usually ready till higher. You can tell it is ready to pull when the bone is loose or when a fork stabbed into the meat can be rotated. Mine can be ready from 195 to 205 but I don't use the temp as an endpoint.
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