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Thread Starter 
Hey Guys.....

My neighbor brought over a "heel" roast for me to smoke tomorrow along with the butts, ribs, and fatties. I looked up what a heel roast was and am wondering if I should just treat this like a butt and cook it for pulling. I would love to do it med. rare and slice on my slicer but from the way it's described, it sounds like it has lots of connecting tissue.
Any suggestions?