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Re: Carolina Q

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Posted by swampsauce on April 18, 2011 at 12:34:12:

In Reply to: Re: Carolina Q posted by Pickin' Porkers on April 18, 2011 at 09:58:02:

I think another key to it also is finish temps. I would say 180 to 190 is a good stopping point. Should have to chop it more than pull if that makes any sense. Tim

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