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for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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So I have been smoking a 12lb packer for the last 19.5 hours at around 225 .
I am having issues with the gasket on my egg so the temp has not been as steady as I would like.
The meat temp is reading 194 and would like to cook it to 203 . At this rate my cook will be well over 20 hours
My question is , is that ok ?
Or should, I increase the temp and cook the remaining a bit quicker ?