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shtgunal3
Posts: 5,657
Bought these boneless beef shoulder roast today. Looking for some ideas or recipes. I'm thinking pulled beef but I can be persuaded to do otherwise. Any dome temps and final IT temps would be great. They are about 3 lbs each.
Thanks
Thanks
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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http://eggheadforum.com/discussion/1148414/chuck-pot-roast-without-the-pot-a-solid-fail#latest
Recent thread for you...good luckGreen egg, dead animal and alcohol. The "Boro".. TN -
is it the same as chuck roast? can't tell from my kindle.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@griffin it just says beef boneless shoulder roast.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I did this a couple of weeks ago. It was tasty.
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1Bloomfield, NJ -
And i followed up on your post -- turned out great, just took a long time to reach the pulling point. It was great !!! Thanks
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Ropa vieja
Some recipe's say use flank, but you can use any tough beef.
http://allrecipes.com/recipe/cuban-ropa-vieja/
______________________________________________I love lamp.. -
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No sous vide. Thanks
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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You can low and slow it all the same but the meat will tell you when it's done. Could be higher than 210*
Steve
Caledon, ON
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