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Unread 12-22-2004, 04:25 PM   #4
jminion
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Cook to 185 internal and wrap in foil place in a dry cooler for couple of hours. Cool then deliver.
If you take the internal much higher it will tough to get consistant slices. It will be tender.

For what he wants to do chuck roll or clod would be a better choice, less shrinkage during the cook also.
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