Okay, if it's not cooked then I'd smoke it @ 225F - 250F until 150F internal, measured way deep inside. Wrap in foil & a towel & into the cooler for an hour or so. Then either serve sliced or chill. YMMV... Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
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