My question, by doing this, am I really going to lose a lot of the taste that comes from the extra time on smoke and thicker bark? Just trying to avoid that stall and cut down the time.
Here is what I got so far, prepped and resting in the fridge. Intended to start it in the morning, unless foiling it is a bad idea. If so, I will fire it up about midnight tonight. Thanks for the help!
The sauce is the traditional eastern North Carolina, vinegar/hot.