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Follow up question on the brisket and butts...learning a new technique

Ohio Boy in DCOhio Boy in DC Posts: 67
edited 3:16PM in EggHead Forum
Thanks for the tips and pics...good stuff!!![p]No grid extender, [p]My butt's internal temp is 157 now, I just lifted the 2 8 lb's up and set them fat side down right on top of the freshly put on brisket...[p]Any temp/contamination issues ya think?[p]( I actually like reheated pulled pork a little better than fresh, call me crazy)


  • Car Wash MikeCar Wash Mike Posts: 11,244
    OhioBoy in DC, or Crazy
    I like pulled pork reheated better after setting in sauce overnight. I don't think you will have an issue. The pork should be ready to come off in a couple hours.[p]CWM

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