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Unread 09-19-2007, 04:11 PM   #8
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Originally Posted by Puppyboy View Post
So how did it turn out?

Got a roast marinating in the fridge since last night and am gonna smoke it this afternoon.

Was gonna smoke it to about 135* then cooler for an hour. After a night in the fridge I was gonna slice her up for sammies. Better yet, an open roast beef sammie with mashed taters & gravy. Great, now I'll really hungry.
Sounds about right for a sirloin / tri tip/ round roast, to me. I cook chuck roasts longer, slower, and to a higher temp to allow some of the fat to render.
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