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Unread 12-23-2012, 06:53 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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What is your target pit temperature? The hotter you cook, the shorter the time needed. Rest both butts.

I would put the one on at the same time and just pull the one you are going to slice earlier so it can rest longer.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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