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Two 12 pound Boston Butts cooked over 12 hours.
Rubbed with dry spice one day before.
Fresh load of lump charcoal and three or four chucks of seasoned hickory thrown in on top of the glowing charcoal just prior to placing the plate setter and grate.
Drip pan placed on the plate setter under the grate.
Bottom shutter open about 1/2 inch. Top vent with all five slits open full. Egg ran about 270-300
Remote sensing meat thermometer placed in one butt. Watched till internal temp went to 200.
Shut down egg and waited for the meat temp to drop to 170 or so.
Removed the butts that were falling apart and shredded with "bear claws" adding vinegar sauce.
Placed in bowl covered with foil till and inside warm oven till guests arrived.
Bagged the excess in ziplock bags to take home and placed in freezer.
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