Well that is what it weighed raw.
Done indirect at 220 until near the end, then the temperature rose some even with the Egg almost shut down. Second time in a row with a good steady temperature rise with out a stall.
Lightly marinated overnight with Dichickos Garlic, and reapplied when put in the Egg. Did not use a rub.
So tender at 200 internal that it was hard to harvest.
Had wings for lunch, with my brother who lent moral support throughout the cook.
No plated pic, this is for tomorrow. It is still too hot, after an hour, to completely shred right now.
XLBGE X 2, LBGE, MBGE and lots of toys