Originally Posted by Jim_Conrad
I cooked one a couple days ago.


8 pounds.

No binder. Bbq rub.

Weber Smokey Mountain. Pecan smoke wood.


No spritz. No wrap.

12 hours.


It was very good.


Sounds great. I stop when internal temp gets to 202'ish, then wrap it in foil and put in a cooler for a couple of hours or so, then shred it.

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