Re: What's in your smoker?
Quote:
Originally Posted by dadof3illinois
The last one I did I bought a whole one and cut it in half. Cooked one half to 155 degrees, let it rest for 45 min and it sliced great and was very moist. The other half I let go until it started falling apart to make pulled beef sandwiches, it was a lot drier but was fine after I chopped it up and mixed my sauce in it.
IMO 180 degrees may be a touch to much for me?
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I may give that a try.
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