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Old 12-27-2012, 03:20 PM   #2
Babbling Farker

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Join Date: 01-01-10
Location: Fond du Lac, WI

Both of those cuts are really low in fat. So, you need a different direction from chuck and rib roasts. You can cook either one to 125* internal and then slice. Or, cook to 125* internal, add to a pan full of onions, peppers and some beef broth, cover and cook until 190*-200* rest and then shred.
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