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reestuart

Joined: 01/13/1999 Posts: 87622
Likes: 14295


That's basically what I do. I wrap in foil sheets rather than a pan, but


same concept. Comes out perfect every single time.

I did a chuck roast the same way last weekend. Ended at a higher temp (210ish). The meat fell to pieces. Delicious.

(In response to this post by vt90)

Posted: 03/27/2020 at 3:44PM



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