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So I have a 5.5lb flat to smoke for friends on Sunday
I will be starting at 4:30 for a 4:00 meal
I figure 8 hours to smoke 2hours to chill in the cooler
Update
3:30 started chimney
Meat out of fridge
4:00 hot coals into WSM
4:15 beef inject and new rub
4:30 close up smoker
5:15 meat is on probes are hooked up
Time for a swim!