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What you see is a split chuck roll roast, seasoned then folded in half and frozen, put on at 34 degrees. What you are looking at is Chuck eye roll but only a section of it.
It was smoked about 15 hours and removed at 180 chilled overnight then slices i nto 1/4'sliced. The bottom of this was 1/2 of the underblade or chuck flat and it has even better flavor and marbling and is really a faux brisket flat.
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