Thread: Smoke Chart
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Unread 08-20-2013, 02:56 PM   #2
Ron_L
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There is one on the Amazing Ribs site that is pretty good. The big issue I see with this is when it comes to butts, briskets, ribs, chucks, etc, there is a range, but not a specific done temp. they are done when they are done.

http://www.amazingribs.com/tips_and_...ure_guide.html
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