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Thanks for the replies, I tried posting in the food safety forum but something must not have gone, so i apologize if this is a rehash:
Well last night I had the grill up to 250. Took the 8lb dry rubbed, bone in pork butt out of the fridge, probed with my remote temperature sensor and put it on...
I apologize for an obvious rehash here but I need the opinion of some other smokers. I'm looking for what you guys would do. I already know which way I'm leaning but it's a very slight lean.
At 11:00pm last night i had my BGE up to 250 (55 degrees outside). Took an 8lb dry rubbed bone in...
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