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I was able to marinate for about 4 hrs before i had to put it on. It turned out pretty well but i think it would have been better around 160-165 internal. At 170, the meat was just slightly dry(not bad though). Overall with it being a really fast…
I bought two of their butts last weekend(total of 19lbs) cooked them together on my large egg. Best ive ever had!! The staff there makes it worth the trip everytime!! I always get some good laughing in everytime i go!
How does having the second grate effect the cooking time of the things on the upper rack? Say for instance doing ribs with a placesetter.....does the upper grate cook the ribs faster since its up higher in the heat?