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Texas Chili
Smoked Chili
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Smoked Chili

March 30, 2024
DAY 1: Fire up the smoker to 250°. Trim hard fat and loose ends off Chuck Roast, tie around edges to better hold it together. Add a small amount of olive oil then apply the BYBBQ Black Pepper and smoke 250° for 4-5 hours or 170-180° internal. Let rest on counter to cool down 1... continue reading

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