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Great feedback from all. I'll need more thermal mass on my setter and/or an air gap between setter and a pizza stone.
I'll give this another try next week. Thanks for your quick and detailed responses.
I might end up treating it as one giant burn end. Take it to 205 - 215 IT, shred as best I can, and then put it in a dutch oven and out it back on a 225* egg and simmer with some BBQ sauce and a bit of beef broth to put the moisture back in. Simm…