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Old 04-04-2008, 09:13 AM   #11
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Join Date: 07-21-05
Location: patchogue, n.y.

i think coolering from a pull temp of 200* back down to about 160* as Phil has stated, is important. this gives the connective tissue an ample amount of time to break down and i think reabsorb into the meat. as others have said, use the cooler as your buffer period.

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