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Help with Smoking Roast
I've cheated in the past with tougher beef cuts. I dry rub them a day beforehand then rest 8-16 hours uncovered in the fridge. I vacuum seal them and sous-vide at 130-140 for 2-4 hours. Poked or mechanically tenderized meats I avoid, or sous-vide from 140-145f. After being refrigerated...- Rusty Bullet
- Post #12
- Forum: Pellet Smokers
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