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Old 10-25-2008, 02:26 AM   #11
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Join Date: Oct 2008
Posts: 7
mm meat sounds good right now

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Old 10-25-2008, 06:07 AM   #12
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Our dd makes it with chicken breasts and barbecue sauce. It was great. She makes it in the crock pot.

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Old 11-21-2008, 07:53 AM   #13
Join Date: Nov 2008
Posts: 79
Chuck roasts are excellent for pulled beef. The meat will take as much time as it needs to break down the connective tissue and will normally have a long plateau around 170*-190*. I use a probe thermometer for doneness and take the roast out when it reaches 205* internal. I then let it rest for an hour or longer. Sometimes foiled on the counter, sometimes foiled in a cooler. (If I am going to let it rest longer) The meat comes out juicy and is very easy to pull. I do the same with Boston Butt, but it comes out with an internal of 195*.

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