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BoiseEgg

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So I cooked 4 Boston butts on on my XL yesterday. I cooked them at 270-280 degrees using the plate setter and a sheet of aluminum foil for the drippings. Three of them reached 200 degrees in 7.5 hours and the last took about another half hour to 45 minutes. Pulling on the bone was an excellent way to tell they were ready. It was easy to maintain the constant temp, especially since I had it out of the wind inside a barn. What a great way to spend a Saturday!
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