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Old 02-12-2007, 08:40 AM   #2
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Join Date: 02-15-06
Location: Waynesville, Ohio

For pork, I take it off at about 180 or so to slice, 195-200 to pull (depending on the feel of the bone releasing out of the meat). For brisket, somewhere around 190 usually to slice, and that's all I ever do with it, other than burnt ends.
Curt McAdams
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