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Chuck and a Lamb Shoulder

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    Chuck and a Lamb Shoulder

    Started cooking a chuck and a lamb shoulder at 4am today. 11 hours later and both are hanging tight in the stall around 160. I just wrapped them with butcher paper an hour ago and they're slowly climbing. Planning to just stick through it and wait until they get up in the 190s to take a look. Having folks over soon, hope they pick up the pace!
    Attached Files

    #2
    I'm guessing lamb on the right.

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      #3
      Looking good

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        #4
        Are you slicing, then? Still may want a little time in the Cambro.

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        • Guttenberg
          Guttenberg commented
          Editing a comment
          Depends on time. I'd like to get them to 200-205 but I may pull early and slice. Going to rest in the cambro at least an hour no matter what. I'm a little nervous they're drying out taking so long but we'll see!

        • kmhfive
          kmhfive commented
          Editing a comment
          Can’t wait to see the result!

        #5
        Came out great
        Attached Files

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        • kmhfive
          kmhfive commented
          Editing a comment
          Oh, yeah!! Good work.

        #6
        Looks awesome! Congrats! Appears that they survived the long cook without getting dry. I want a slice of that lamb for breakfast!!! What temp were you cooking at?

        Comment


        • Guttenberg
          Guttenberg commented
          Editing a comment
          Rec tec said 215, FireBoard said 235 for most. Then the last couple hours I cranked up to 270 to force the stall into submission

        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          I've done butts, chucks & lamb shoulders at 260-275 throughout with good results. Sometimes they still just take longer than expected...

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