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Unread 09-22-2008, 06:04 PM   #8
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I start fat down and turn after 1-1/2 hours. Then turn again at hour 3. Then I turn to balance out the color.

For whole ones, I play it by ear and foil if necessary. I too usually foil flats around 170 and use a mixture of beef broth, beef soup base (paste) and a splash of wooster & splash of cider vinegar.

A lot of mine are tender enough between 190 and 195, because I go with a long cooler time and part of that is cooking time too.
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