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  • Slicing knife

    Got a Henckels for Fathers Day. Need a brisket to slice with it!
  • Re: 22lb Beef Clod and 17lbs of Port Butt

    I had a 20 lb boneless clod I cut into 2 10 lb chunks this weekend. one half took 13 hrs at 250 and another 2 hrs in foil at 325 to get done, with 2.5 hrs FTC.  I didn't inject, just used mustard and my all purpose rub.   Giant second stall at 179 degrees.

    My Wife doesn't do very much pork, so we ate it all as pulled beef.  It had some roast beef overtones, but was wonderful.

    I used cherry chips exclusively, I'd probably thrown in a few hickory as well.
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