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Old 02-12-2007, 01:20 AM   #1
is one Smokin' Farker
Join Date: 12-29-06
Location: Northeast, GA
Default temps for sliced/chopped vs. pulled

190 or so seems to be the guidline for pulled pork and beef from everything that I have read. Should the same guideline be the goal if you are going to chop or slice the barbecue?
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