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Recent content by justbbqjeff
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I used a large Big Green Egg. I didn't wrap it like I will next time but did have a "stall" for quite awhile. Pulled the 8.2 lb butt off at an internal temp of 195, I couldn't wait any longer. Let her rest for about an hour then hand pulled it all apart. Made a fined pushing sauce but never...
I used a large Big Green Egg. I didn't wrap it like I will next time but did have a "stall" for quite awhile. Pulled the 8.2 lb butt off at an internal temp of 195, I couldn't wait any longer. Let her rest for about an hour then hand pulled it all apart. Made a fined pushing sauce but never...