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Put in the smoker at 8:00 at 225 F and took out at 7:00 with an internal temp of 190 F and let rest for about an hour before slicing. I used a simple dry rub and even threw in some chicken wings for the last 2 hours, awesome.
Good morning and welcome to the forum, from a beautiful sunny, windy and cold day here in East Texas. Lots of great people with tons of information on just about everything.