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Pulled Beef

DunwoodyBBQ
DunwoodyBBQ Posts: 1
edited November -1 in EggHead Forum
planning on using 2-3 5lb chuck roasts--Bone in or not? wanted to get a few ideas about how long they will take at about 250. should they stay on straight thru the cook or come off to avoid drying out? should they be rubbed and let sit overnight or just rubbed with mustard before putting on? all suggestions welcome!

GET READY TO FIRE IT UP THIS WEEKEND!!

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