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Unread 08-30-2008, 05:07 PM   #4
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Join Date: 09-10-07
Location: Staten Island, NY
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Once the flat is done it's likely the point will need some more time on the cooker. I usually seperate them and put the point back on until it hits 205 or so, mostly when it's super tender. I want all the fat to lose it's texture.
\m/ Heavy Metal BBQ \m/
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