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Old 11-11-2008, 04:29 PM   #11
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Looks great, Gary. I'd like a big helping of it right now.

(Pulled chuck is sooo good.)

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Old 11-11-2008, 04:55 PM   #12
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Well I am a firm believer in chuck roasts is best used to be woman cooked in the house or made into high class chili or hamburger meat..stew..stoup etc. I dont know why anybody would want to bother to try to cook it on the pit then shred it? I mean if somebody wants to pull something why can't it be pork? Should be a lot cheaper than chuck rolls and brisket flats. Now why you mention a connection tween them? Hopefully you dont also push and pull brisket flats too now do ya? You feeding Jewish folks here or something? Thanks.


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Old 11-11-2008, 05:43 PM   #13
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That looks incredible. Thanks for sharing. I cooked something very similar last year with little knowledge on how to do it. Yours look excellent and now I am hungry.

Thanks again,
Bryan Knox
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Old 11-11-2008, 06:23 PM   #14
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Originally Posted by Gary in VA
Finished product.

I got a 55% yield of 49lbs from 88 lbs starting.... cost of product ended up being $4.17/lb... not much difference than brisket flats.
Yep, you coulda got a 5.25/lb if you woulda kept your azz out of the profits!!

I'm loving it! Great job!
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Old 11-12-2008, 05:31 PM   #15
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Looks great!!!


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