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The Water Cooler
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Smokin' Saturday!
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<blockquote data-quote="Shadowrider" data-source="post: 2529635" data-attributes="member: 3099"><p>I smoke mine at 225. Ribs, brisket, and butt, all at 225. Chicken or Turkey you need to go higher because the center of the meat is in the danger zone for too long, you gotta move on out of there with poultry. Figure 1.5 hours per pound on that butt and you should be close.</p><p></p><p>That meathead dust will work well. I was thinking that it needs cayenne, but that mop will give you that. Use both, it WILL be good!</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 2529635, member: 3099"] I smoke mine at 225. Ribs, brisket, and butt, all at 225. Chicken or Turkey you need to go higher because the center of the meat is in the danger zone for too long, you gotta move on out of there with poultry. Figure 1.5 hours per pound on that butt and you should be close. That meathead dust will work well. I was thinking that it needs cayenne, but that mop will give you that. Use both, it WILL be good! [/QUOTE]
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