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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-28-2012, 08:59 AM   #16
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI

looks great cheez!

what was your cook time? I grabbed one when they were on sale up here last week...haven't gotten to it yet.
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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Old 12-28-2012, 05:24 PM   #17
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Join Date: 08-11-03
Location: Canton Ohio

Sorry fantom, I missed this earlier.
Cook time was around two hours, maybe 2 1/4. I don't really recall the weight of the roast, but I think it was right about 10 lbs (it was actually two roasts, tied together). As mentioned, my target cooking temp was about 325º, and I was around that or a bit above most of the cook. I had two probes in it, but only because I had brought a double-probe thermo, so I figured "why not?'. I went until the lower one read 140º, the other one was a bit above that.
I'd certainly do it again, but if presentation were not an issue, I'd just cook a straight roast, without frenching the bones or tying it. I am sure it would cook the same and be just as delicious!
Canton, OH

New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart.

Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society.
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Old 12-28-2012, 06:55 PM   #18
Mason Dixon Bowhunta
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