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Message
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Posted on 12/11/23 at 8:46 pm to Tigers0891
quote:
Most people got it. Dry brine, oven at 200-225.
However I’d say pull it at 100 and let it rest a while. That big of a piece of meat with bones will carry up a lot. Then do your final roast at 500.
What will internal temp get to if you pull it at 100?
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