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Unread 06-20-2007, 04:22 PM   #17
RIX
Knows what a fatty is.
 
Join Date: 04-04-07
Location: Duluth, MN
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Thanks guys, I have really studied up on the road map and think I have everything figured out (sure to have some hiccups but thats ok). I will definatly pay more attention to meat temp and feel than time but I want to have this done around a certain time so I'd like to know about when to start. For an 8 lb butt I will give myself a good 10 hours prior to serve time, like you said I will cooler it for a while if I have the extra time. Thanks again guys. RIX
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