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I'm supposed to be getting a beef clod in the 18lb. range, is this a good cut of meat for pulling for sandwiches, I'm thinking I will cut it in half when I smoke it, just wondering what you guys think,,, thanks
I'm with Mball, I've always left the fat cap on and had it on the top side,,I really dont know if there is a right or wrong on this,,, it's all good,,,,,,,,
Thats a nice pile of PP,,, looks very good,, You had two of the butts in the MES,, how many butts do you think you could smoke in the MES, I've got a party coming up in August and wondering how many butts a person could smoke at once in a MES
I have a question for the experienced smokers, I've done a couple chucks and wrapped them in foil at 160, I've seen on this site where people put a pan underneath with some beef stock and onions in it, and the dripping's from the roast drip in there, does anyone ever put the roast in the pan...
I've done bodywork my entire life, 50 years old, so about 30 years of the stuff, I've had my own shop for 20 years, looking forward to retirement, someday,, I hope,,,,
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