Quote:
Originally Posted by TXSTYLE
That is generally the rule of thumb. As you can see if you zoom in on my uncooked pick, it's a fairly lean cut I used. But certainly some fat is welcomed. Perfect cold weather comfort food. By the way...
Total time for my recipe, 4hrs. Which is far less than most recipes. And I didn't use a pressure cooker.
High heat initially the first 2hrs and then medium or simmer the final 2.
The cut: Boneless Chuck Shoulder always!
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Thank you sir! I will let you know how it comes out.