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Unread 01-15-2008, 10:28 PM   #7
BBQchef33
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time is just an estimate as to when were eating.

temp is a just guide as to when to start checking on feel/texture. I start checking on feel at 180..

I go by the feel of the probe. It should insert into the meat like a warm knife thru cool butter. Thats when i foil and cooler for a few hours.
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