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Submitted by: Anonymous

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I'll not get into a long explaination. You need to keep close checks on the "Internal Meat Temperature". The best way is to get battery powered thermometer like a Polder(found at BedBath&Beyond).Insert it into the deepest part of the meat and cook at 225*F until the meat reaches 160*F for Med-rare. An oven thermometer will help you control the smoker heat using air inlets near the heat source. If electric o gas,you should have a heat control device.Hope this helps and SMOKE HAPPY;}-

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