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My little pit master and I are doing a Boston butt and 2 beef chuck roast. I marinated the beef over night in stubs and plan on cooking them at 240* covering at 160* and pulling at 200-205 for pulled beef.
Beef is a little tough so I can't pull it but it will do good for samiches I think I cooked it to hot and fast. The butt is on time tho .
http://www.smokingmeatforums.com/content/type/61/id/241360/width/200/height/400[MG]