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jalee

Fire Starter
Original poster
Jun 8, 2013
30
10
Murfreesboro tn
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.
Butt rubbed and ready to go in

More pics to come
 
I'll be checking back on this for sure!  Have fun with your smoke 
smile.gif
 

Beef is on I did one with jims rib rub and the other with Monterey steak seasoning and injected with lemon juice and apple juice with a little honey
 
Last edited:
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]

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