Re: Smoked Beef Chuck

From: L G <LarryG@xxxxxxxx>
Date: Fri, 03 Dec 2010 21:57:54 -0500

Sqwertz wrote:

On 19-Oct-2010, Omelet<ompomelet@xxxxxxxxx> wrote:

Last time I smoked a chuck roast, I did it at 375 to an internal temp of
140. Refrigerated it and sliced it thin using a Kiwi chinese chef's
knife that I keep sharp enough to shave my legs with.<g>

140F for a chuck roast sliced with the same knife Om uses to shave her
legs.

I'd rather have 2 amps clamped to my scrotum.

-sw

I thought you did that anyway.
.

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Re: Smoked Beef Chuck
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Re: Smoked Beef Chuck
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