i have a 3.5 pound roast beef with hardly any marbling in it and most fat trimmed off outside of it before i froze it....thursday i'm smokin it to make pulled/shredded beef and was wondering do i follow the 160/165 temp then foil to 200 degrees just as i did a pork butt....i'll have a pic of it after it defrosts to show the cut i have as i'm prepairing it.......bob
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