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Friday Chuckie

Well, finished up the last of my pulled pork leftovers last week, so figured I would turbo a couple today. Went to the store yesterday and they were out of butts. While I decided what I was going to cook instead I saw some chuck roasts. I have been meaning to try one, so I picked up a nice 3.7 # roast. Dry brined it overnight. Added ground pepper this morning and onto a 250 degree egg. Combination of pecan and hickory. If all goes well, pulled beef for dinner!
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