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1st Roast attempt

post #1 of 2
Thread Starter 
I feel confident on my roast prep and seasoning but I'm not sure about the right IT for my roast. I want it to be easy to shred apart and I am worried about drying it out. Any thoughts?
post #2 of 2

This thread is 9 hours and 20 minutes old as I type.  What "roast" are you cooking?

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