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Hey there I haven't done a beef shoulder before any ideas? We prefer sliced over pulled so I'm thinking smoke to about 155, wrap and foil to about 185 for 20131223_133828.jpg (2,578k. jpg file)slicing?
Hey there I haven't done a beef shoulder before any ideas? We prefer sliced over pulled so I'm thinking smoke to about 155, wrap and foil to about 185 for slicing?
Hey there I haven't done a beef shoulder before any ideas? We prefer sliced over pulled so I'm thinking smoke to about 155, wrap and foil to about 185 for slicing?
I just ordered one of these this morning and was wondering if I could smoke in it. Does anyone know if I'll need to drill a hole for my maverick probe?
Doing my first brisket this morning and got started at 6am, it's not 9am and the temp per my therm is already at 147F, The outside temp gauge is reading 275 and the over temp I bought is reading 250f. Is it possible for this thing to be cooking so quickly, would the size have something to do...