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I have done the vacuum sealed bags. Cooked pork 2 days ahead, pulled and sealed, and refrigerated. Then when ready put a pot of water on my gas crab burner dropped a couple bags of meat in to heat up. worked great. just added more bags to the water as needed.
I spatchcock the bird then then cut the leg quarters and wings off. everything lays nicely on the rack. I believe this gives a more even cook. I try and find 15 pounders. This works well for me. Freeze the smoked wings for your greens. good eats
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