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Beef

Butt of Beef on a Spit

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Butt of Beef on a Spit

Phil | Dec 11, 2002 05:49 PM

Doing a butt of beef (about 70lb) on the spit this weekend. Open spit, using charcoal/heat beads. From research, I believe I should bring the internal temperature slowly up to about 170/185 F, and then cover with foil and rest for about an hour (if the vultures can be kept away!). Opinions?

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