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Reverse Seared London Broil and Pulled Chuck Shoulder Roast

post #1 of 3
Thread Starter 

Marinated both overnight and then applied a rub for 6 hours.  Smoked the London Broil with Pecan to 135 then pulled and reverse seared.  Sorry, forgot the pre-pics today but here is the final London Broil:

 

 

 

Got a decent medium rare.....Shoulder roast is still on currently smoking @ 235 with IT of 160, pics to follow.


Edited by Briggy - 7/4/14 at 2:46pm
post #2 of 3
Thread Starter 

Here is the final shredded chuck shoulder from last night.   Sorry for the lack of pics, the roast was just over 2 pounds and took 9 hours - hit a plateau for 2 hours at 160.  Was a bit tired by the time this one was done.  Pulled at 195, let rest 30 minutes, shredded and served with a horseradish mayo and provolone.

 

 

post #3 of 3

Both look awesome! You are setting the bar sir!

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