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Unread 04-30-2013, 12:09 PM   #12
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Austin, TX
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I don't pan and broth, that is pot roast. Okay, I pan and broth when I want pot roast. But, for pulled beef, I look for a thick cut, 3-5 pounds, or more, and smoke just like a butt. I will pull when I can break off a piece and it comes easily away. It can take longer than a brisket of the same size.
Whip It Off, Chambers!

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