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Eating Aoudad
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<blockquote data-quote="flyguy1" data-source="post: 1924231" data-attributes="member: 92595"><p>By the way, if you have a roast maybe smoke low and slow at 225-275 (more arguments about temp than bullets or Leupold's don't track); maybe inject with some beef broth if you think it will be too dry. Would guess internal temp of 195-205, kind of like brisket. Maybe pink butcher paper a la Franklin at 4 hours. You know they used to throw briskets away.</p></blockquote><p></p>
[QUOTE="flyguy1, post: 1924231, member: 92595"] By the way, if you have a roast maybe smoke low and slow at 225-275 (more arguments about temp than bullets or Leupold's don't track); maybe inject with some beef broth if you think it will be too dry. Would guess internal temp of 195-205, kind of like brisket. Maybe pink butcher paper a la Franklin at 4 hours. You know they used to throw briskets away. [/QUOTE]
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