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Mine turned out delicious. Did an apple cider brine for 24 hrs before smoking. The white meat was a tad dry, but had to foil and put in cooler for 3 hrs before carving so I'm thinking it continued to cook for a while.
Yeah they will continue to cook. I pulled mine out at 160 degrees tented it with foil and it climbed all the way 177 degrees just sitting on the counter.