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Re: Chuck Roll

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Posted by Jackitup on August 28, 2011 at 13:57:08:

In Reply to: Chuck Roll posted by Larry. on August 28, 2011 at 11:56:17:

wood and rub of choice, inject if you want, keep a foil pan underneath to catch all juices/drippings (don't let it dry out or scorch)wrap at 165-170 and finish at 195-200. Slit foil over pan to get all juices and reduce if needed and de-fat. Add reduced de-fatted juices to pulled meat, a bit of xtra rub if needed. I'd keep pit around 240-250. Figure around 1 hour/pound....not in stone.

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