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Chasman

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Chasman
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  • Sounds like everything went great. I'll have to add that to my toolbox. If you're interested in shortening cooking times even further, I've found that the thickness of the cut (or diameter if you're thinking of a circle) also influences the cook…
  • Found a video of mr Perry himself discussing their famous chop. Gives a few hints to the process: 5 days, 4 hours of Pecan wood smoke,... Given that it's a high-end steak place, it wouldnt surprise me at all if it's not finished in a 1,800 deg…
  • JROG & Aviator: total cook time was about 8 hours, maybe 8.5. Im sorry i don't remember how much it weighed -- It was the second shoulder of a Costco 2 pack. Mike: I butterflied it, which effectively halved it. I was trying to approximate th…
  • The following quote is from a great article about Central Texas BBQ in the February issue of Texas Monthly: “I think the first ‘aha’ moment I had was when I cooked a brisket way longer than I thought you needed to cook a brisket, and it finally go…
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