<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jefferey:
Larry,
Is this the best cut of meat for BBQ sandwiches in your opinion? That sure looks good! </div></BLOCKQUOTE>
For shredded beef sandwiches, YES. Thanks
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by P. Kelly:
Larry you mentioned 205 is that a good target temp or shoud the chuck be checked for tender(fork twisted tender) at hat point of temp.? </div></BLOCKQUOTE> I use the temps as 'guides', the fork test for guarantees....If you can't put a fork in them and twist, they're not done no matter the temperature.