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In Reply to: Pork butts finishing temps posted by Dave from Pitt on June 01, 2011 at 13:21:50:
When I started cooking competition bbq in 2001, many people told me that temps as low as 190 were "targets" for pork. I gradually raised that and my contest finishes improved. I no longer compete, but I now finish my pork to 200 degrees and I personally think the results are even better.
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