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Old 01-27-2014, 08:57 AM   #1
is Blowin Smoke!

Join Date: 01-01-11
Location: Southern NJ
Default Just a teaser....22lb chuck roll

Tonight's dinner at the firehouse includes chips, kaiser rolls, some BBQ sauce for the guys that want it....and this beauty. She's being cut into 3 pieces for more bark and less cook time. Getting a healthy covering of black pepper and kosher salt, then into a 300-325 degree drum. Thinking of taking 2 pieces to pull stage and the third piece taken off early and used for slicing. Any tips or suggestions would be appreciated. Thanks....

P.S.---she came from the local butcher and was more than $1.10/lb LESS than Sam's Club....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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Old 01-27-2014, 09:11 AM   #2
c farmer
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Join Date: 06-13-13
Location: pa

Big hunk of meat.

Be waiting for more.

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
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Old 01-27-2014, 09:12 AM   #3
is One Chatty Farker
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Join Date: 10-15-12
Location: Anaheim, CA

mmmmmm. meat........must...see...pron.....
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
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Old 01-27-2014, 09:23 AM   #4
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

Do you expect any leftovers? If so, I might take two to sliced and pull one. Would be nice to have some left over for thin sliced sandwiches tomorrow.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
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Old 01-27-2014, 09:40 AM   #5
is Blowin Smoke!
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Join Date: 04-28-12
Location: Wis-con-sin

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