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In Reply to: Re: money muscle posted by pwendel7 on July 18, 2011 at 10:40:32:
as someone has allready mentioned. try smokin a few butts, one or two for the money muscle (internal money muscle temp 185) and one or two butts for the pulled meat (190-195 internal temp)
we usually put the butts we will be using for pulled meat on one hour before those that we use the money muscle from so they are all ready at the same time.
hope this helps.
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