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jdholman

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jdholman
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  • Re: Low & Slow Full Chuck Roast without braising?

    I might end up treating it as one giant burn end.  Take it to 205  - 215 IT, shred as best I can, and then put it in a dutch oven and out it back on a 225* egg and simmer with some BBQ sauce and a bit of beef broth to put the moisture back in.  Simmer uncovered for an hour to 2 hours.

    What do you think?
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