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Joining The Clay Q pulled beef bandwagon today - need help
I have two 3 lb. chuck roasts on per recipe, but my meat temp has already hit 125 in the first 45 minutes. First take off temp is 160. Will the meat hit a plateau at some level and then climb very slowly for a long time like a brisket? Clay says the first step should take about 5 hours +/-. Thanks, Mark