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Old 11-23-2013, 08:02 AM   #4
Ackman
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Join Date: 04-26-10
Location: New Canaan, CT
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Quote:
Originally Posted by Vision View Post
Just curious, why 235?

Given the structure of the meat there's no reason to go that low. I'd cook it at 300 or 325.
Really just followed this thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=150482
and that seemed to be the consensus temp to cook

All the times listed by thirdeye seemed to have temps from 220-250 so picked something in the middle...no rocket science on my part picking that temp.

IS there an advantage to cooking higher?
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