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Old 06-12-2004, 05:26 PM   #2
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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Season it up and treat it like a brisket. Chuck has plenty of fat and connective tissue so be patient with it. I'd recommend "pulling" it like a pork butt :D

It should cook a bit faster and will absolutely fall apart!
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Dave
Southern Brethren BBQ Competition Team

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