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Unread 09-01-2013, 10:11 AM   #20
El Ropo
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Jeff, you have to keep in mind when cooking at higher cooking temps, the final finished temp tends to be higher. I think most people who have made the switch from 225 to 275-325 can't quite wrap their heads around that. Which is the exact reason we all say "when it probes tender, it's done, don't pay attention to internal temp, except as a guideline to start checking with your probe like device."
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