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Unread 06-16-2010, 10:57 AM   #4
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
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I buy whole chuck rolls (about 25 pounds) and cut them into 4 roasts, each a bit over 6 pounds. When I cook these with 6 pound pork shoulder roasts, the pork cooks quicker than the chuck roast. I find I have to take chuck roast to an internal temp of over 200F to get it soft enough to pull. I allow 9 hours now, sometimes it takes less. But it's soooo worth it!!
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