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Unread 07-23-2013, 02:51 PM   #4
Pyle's BBQ
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Join Date: 10-25-06
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I would make sure the IT gets to 165*F. I don't think the fish was cured long enough for it to be considered cooked.
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Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

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