Yeah, I yanked it, foiled it and put it in the SEHB @ 250Â° (square electric hot box), just wish I could finish it on my smoker.
It's geting a nice bark though.
I poured the reast of my mopping sauce to help with the brase.
Wrapped it up tight and in the SEHB we go.
Still hanging at 158ish, hoping to eat some pulled sammies by 9pm?