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S.E. Nebr. | I smoke at around 250 till internal hits 160 degrees. Flip the meat at four hours. Usually take about 8 hours to 160. Then wrap in double foil turn up heat to 300 till 180-190 then take off and let rest for hour. Meat falls apart with lots of moisture still in the meat. I like to try different rubs and so forth so give me your email and I'll let you know what I think is best to use | |
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BBQing
