Quote:
Originally Posted by cbtengr
Box ^^^^ Hard to argue with those results. What temp did you bring your roast to?
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I pulled the roast off of the grill when the internal temp was showing 156 if memory serves. It took about five hours to get there. I smoked it on the factory smoke setting which is somewhere around 225 degrees.
Wrapped it and let it rest for about 30 minutes while I melted the velveeta and mixed up some three-color slaw.
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