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Old 06-24-2013, 01:52 PM   #20
Fishin4bass723
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Join Date: 03-12-13
Location: Silver Lake, WI
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Well with all your advice It turned out Awesome. I decided to start the cook about 1 pm so it would be done around 10:30 -11pm. With about 2 hrs left I put on a Fatty, since none of my family had even heard of it, let alone tasted one. Then at 10:30 I pulled off the butts and I wrapped it in foil and towels then put them in a cooler. About 10 min later the Fatty hit the magic 165* so wrapped it in foil and put it in the cooler with the butts. The next morning at about 11:30am, I was surprised that they were still warm. As was shredding it up it had about 3/4" smoke ring (sorry no pics) When I served it I served it with the sauce on the side so everyone could tast the meat. All day and into the night i kept getting raves, so I must have hit the mark with this one.

I want to thank all of the Brethren that offered advice.
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