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Unread 04-28-2009, 11:23 AM   #3
Babbling Farker

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Join Date: 08-05-08
Location: South O, Omaha, NE
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I just did a 7.5 lb flat on the UDS @ 250 and pulled it out at 205* it was just a tad dry. Next one will be pulled out and foiled at 195* until its time to slice. I think the pros here may tell you to cook it till the probe comes out like butta and I'm thinking it'll be higher than 180*. Waiting to hear the pros chime in...
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

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