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Discussion Starter #3
I'll smoke it about a hundred and fifty degrees for 3 or 4 hours and then start turning the temp up until I can get the proper temperatures in the meats a lot of times it takes 14 hours total
 

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FREEBIRD
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Ah, a night owl. Been there, done that for several years. What a great way to spend a night, with mesquite wafting in the air, a few cold ones....
Can't wait to get mine fired up.(still waiting on a baffle plate and lid gaskets before I season it.)
 

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Sounds good Charlie, yum, yum. :patriot:
 

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That’s how I fix my pork too. 200 for about 20 hours.. I pull it at 200 internal temperature..
 

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Jon,
Look up “Sous-vide”. Just another cooking method.. Works pretty darn good.
 
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