Thanks guys but i am committed to the 225 to 235 temp range. Although i have surrendered and cut my 30 lbs into two. I am going to quickly sear all sides and set my probe for 135 to shut off. I am thinking 11 hours
slow cooking a 30 lbs inside round
I have not slow cooked one this large before can I get some help with temp and duration in a regular oven please i have a probe but very important the meat is ready at a specific time
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