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Need some advice... smoking a few Boston Butt's today & plan to pull for game day tomorrow. Gonna wrap in foil at 165F... should i continue to smoke until internal is 195-205F & reheat in smoker/oven tomorrow @ 250 or do i take it off at the internal 165F point and finish the smoke/cook...
Soak the de-seeded & de-ribbed peppers in milk prior to filling... this will mellow out the peppers. I suggest doing 1/2 a batch soaked in milk & the other half without. You will notice the difference!
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