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Thanks everyone!
Pops, I think Im going to slice although I would like to see how they would turn out pulled. I was also thinking about cutting the roast in half. What temp would you recommend for slicing? 135-140, cooked at 350?
Hey guys been lurking here forever and wish I had had more imput on the site! Anyway this weekend I have 3 30# goosenecks to cook and was looking for some advice on time/internal temp/cooking temp! Anything you guys have to say will be greatly appreciated!