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you are ab-using [QUOTE]blah blah blah[/QUOTE] to reply to largefreakatzero.
Please remove excess text as not to re-post tons
[QUOTE="largefreakatzero:1412961"]Yeah, butts/shoulders can't be rushed. 195 to 203 internal temp is what you're shooting for if you want true fall apart pulled pork. Best to start your cook at the crack of dawn and let it go all day. Good luck on the next cook. Here's some of mine: Butt/ribs combo cook: [IMG]http://i27.photobucket.com/albums/c187/awestcott/20160110_101821_zpsj2g0jpqb.jpg[/IMG] Ribs all done: [IMG]http://i27.photobucket.com/albums/c187/awestcott/20160227_154414_zpsjkgrlmct.jpg[/IMG] Wings: [IMG]http://i27.photobucket.com/albums/c187/awestcott/20151206_182424_zpsycszmggz.jpg[/IMG] Butterflied leg of lamb: [IMG]http://i27.photobucket.com/albums/c187/awestcott/20160509_195417_zpsabrrvcwa.jpg[/IMG] [/QUOTE]
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