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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-27-2014, 07:57 AM   #1
daninnewjersey
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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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Unread 01-27-2014, 08:11 AM   #2
c farmer
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Big hunk of meat.

Be waiting for more.
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Unread 01-27-2014, 08:12 AM   #3
SmokinJohn
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mmmmmm. meat........must...see...pron.....
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Unread 01-27-2014, 08:23 AM   #4
sliding_billy
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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.
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Unread 01-27-2014, 08:40 AM   #5
MisterChrister
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yumma
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