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FeChef

FeChef

I guess take a knife to a 6 inch thick chuck eye roast, cut the fat out, and find a sweet spot temp that is still sliceable. 

Thoughts on 155F for 24 hours?

FeChef

FeChef

I guess take a knife to a 6 inch thick chuck eye roast, cut the fat out, and find a sweet spot temp that is still sliceable. 

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