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One monster: 16lb chuck roast of beef? Low and slow at 250 dome temp...how long will it take?
Decided on butt rub over a mustard/worchester sauce base to make it stick with pecan wood smoke...
What are you going for? Trying to pull rare and slice for pit beef? Get it falling apart for pulled beef?
Also, you might consider cutting it into two smaller pieces. It will cut your cook time in half (ish), and will also help the pieces cook to a more even level of doneness. On a piece that big, to get the middle up to rare, you could overcook a lot of the outer portion of the meat.
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