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All done around 2:30..super fast cook..had the smoker 250-260 entire time and never hit a bad stall..wrapped and resting in cooler now. Few shrimp added last 20 min of cooking..nice and spicy!
That is true, not like the meat fell on the floor or in the yard..now that is a real horrible start. Odd it is almost done already only 5.5 hours in..never really hit the stall, just for 45 min or so
Here it is at 192 IT..
Well I thought I was super prepared to start my pork butt at 6:30am...slathered it in mustard and applied the rub..stored overnight..had all my equipment in shed ready to go..wake up everything is perfect..about to start fire..grab the maverick..hmmm dead batteries!
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I second the brine as well, always thinks it makes for a better bird all around.
Spatchcock just means to remove the spine so the bird can be flattened which helps cook it better..meaning the temps of all the parts are the same.
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Let me know what time it will be ready and I can bring myself a napkin :)
Good luck..so far I found pulled pork to be pretty straight forward once you don't go crazy over the stall