My Labor Day Smoke

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Meat Mopper
Original poster
May 1, 2014
Folsom, CA
Spent the day watching my Smoke Hollow chug along with a nice 9 lb. bone in butt along with a 3 lb. chuck roast. Smoked at 250° with oak and cherry. Pulled the chunky off when it hit about 195°. Cranked the temp up to about 275° to finish off the butt (12 1/2 hours total). Chopped the beef and pulled the pork, vacuum sealed for future meals.
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Chuck needed to go a little longer but the pork came out just right! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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