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Beef Shoulder - Page 2

post #21 of 22
I meant to throw this question out in one of the other posts. How long ya' figure it to take?

5# at 225*.
post #22 of 22
Depends on alot of different stuff, but if I was a guessin kinda guy(which I am) I would say 7-9 hrs, some where in there. You might get it done quicker, depends on the cut of Chuck, and when ya foil it. I like bark, so I foil mine later than alot of folks, so mine takes longer. Once it goes into the foil, it cooks a bit quicker!
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