3rd cook, 2nd Pork Butts, 1st Brisket - and thoughs from a new guy
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01-03-2014, 05:13 PM
Join Date: 08-23-13
Location: Reading MI
Just to add, put a stick of butter out on the counter tonight.
Tomorrow morning, push whatever you probe with into it.
That's how the thickest part of any meat you're cooking to probe tender should feel.
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