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  • That'll be perfect. I plan on slicing at 3pm which would put the FTC at 4hrs. I'm going to put the slices in a chafing dish with the leftover juices. Thanks!!
  • Thanks all.   The table will not be moved much at all, but will need to be moved every now and then. I understand it will be heavy but we'll never move it with the egg in it. I will not be putting wheels on. I'll build in some sturdy handles to t…
  • i posted a message just yesterday pretty much about this same type of table. I saw an old post a long time ago that had pictures of 2x4 framing covered in durock. The Durock appeared to be pre-stuccoed so it really only needed to be screwed onto the…
  • I used to get Publix Pizza dough until we tried the Mellow Mushroom dough. It is pretty good stuff. I always feel it is much easier to work with than the Publix dough and tastes much better. We're the same as Springram in that it is only the wife an…
  • Jacksonville Beach, FL
  • I was 23 when I bought my XL and that was 3 years ago. I had to sell my Weber gasser and my fishing kayak to get it but it was worth it. Wife won't let me get a 2nd just yet but I'm working on it. I am now hosting all of the major holiday meals and …
  • Thank you all for the replies! I went ahead stuck with it and brough the butts up to 200 and pulled. FTC'd for about 3 hours and they were extremely juicy. There was none left when the party was over and they were a huge hit. A couple days have pa…
  • Forgot to mention - not going to pull the meat until it hits 197. I am hoping that since it will be so hot, any potential bacteria issues will be fixed.
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