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Unread 07-19-2013, 11:50 AM   #9
marubozo
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Cook hotter, start earlier. It's better to hold a butt for a few hours, and actually preferable anyway, than to be cutting it close and risk delaying dinner, pulling before it's done, or pulling the meat the second it comes off the smoker.

I'd shoot for 275-300 and then put them on 12 hours before you want to eat. They will probably be done in 10, but at least you have wiggle room, and time to let them properly rest if so.
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