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Unread 08-16-2009, 12:33 AM   #1
Desert Dweller
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Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Default Pulled Beef from 7-bone chuck PRON

Smoked over Oak in the BDS at about 260 for nearly 7.5 hours. I had bought an 18 pound chuck roast, then took it back to the store and had the butcher cut it in half so it would cook in less than a full day. I used Dizzy Pig's Cow Lick, a Chili Salt & Pepper and Chalula's Chili Lime. Turned them after 2 hours and again at 5.5 hours. I took them up to about 212 degrees and they pulled so easy!... We had them for dinner tonight with a bbq sauce I made. Pay no attention to the sirloins in the BDS, they are for another thread... Oh yeah, that pan the pulled beef is in is 13x17x2.5. Lots o beef!

Thanks for stopping in, hope you enjoy!
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Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
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