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Final Duck night update(pics) WOW!
Q-babe, you were right. There is a fine line between "buttery soft" and dry. Fortunately I pulled them at buttery. At 145 internal I didn't like the look of the juice, although I did taste it and it was GREAT! So I put them all on the large for another 10 minutes at 325 and they stopped "leaking" and were still VERY tender.[p]Not yet
[p]Thanks to everybody! Next time I'll do em the same way. Brine overnight, setup the egg at 325, and cook until 155 internal. And oh yeah. Cheat with the bacon.