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In Reply to: Chuck Roll posted by TomC on December 13, 2008 at 13:45:26:
Treat it like a pork butt except I like to wrap around 170 or so. If you don't the bark can get like dry, tough jerky due that it's not as fatty as butts. Unwrap the last hour or so to let things firm back up. Save all your drippings and de-fat and add back to the pulled meat, or if slicing use as a pan sauce over the slices.
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