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Ok so my rub will consist of salt, onion and garlic powder, chili powder, cumin, cayenne, coarse black pepper, and brown sugar.
 
In the past I always finished in the oven, but it always becomes shredded beef way too tender. Today I want the slices to stay intact and still be tender.
 
Seems to be stalled at 160 , and I couldn't be happier about it. More time to drink beer and it is breaking down internally at that temp. Smoke right on through it baby!
 
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Seems to be stalled at 160 , and I couldn't be happier about it. More time to drink beer and it is breaking down internally at that temp. Smoke right on through it baby!
Ah, a man after my own heart. Smoking is supposed to be slow.

Disco
 
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