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I just gave mine a food rub of "Magic Dust", found on this site search, the night before, cooked it 240*-250* for 4-5 hrs. (roast was boned and tied approx. 21 lbs.) Beef is far left.
Pulled it off 135*, wrapped for 1/2 hr., came out perfect.
It is a pre-wedding party, Same as a stag party, but the women are also invited.Buy tickets to attend, play games for prizes, lots of draw ticket sales and drinking.
Had my nieces Buck and Doe, cooked two twenty pound whole pork shoulders, and a twenty one pound Black Angus Beef shoulder roast, boned and tied. All meat came from local farms in my area.
Injected the pork with Chris Lilly's world champion pork shoulder injection. Simple but great! Coated with...
My first build was with the dreaded red liner. Burned it , used a wire brush on my grinder, and sanded. Still had some red left. Took too much time and effort.
Either leave it as stated by some, or avoid it altogether.
Just made another UDS for my nieces buck and doe party. It will be a ticket draw prize.
Did one for my daughters buck and doe a couple of years ago, went over big time, made some serious money on the tickets!!
Blue one was my daughters, black one is for my niece this weekend.
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