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Nice recipe, I'll have to give it a shot. One thing I've found is that by slicing the butt into 2-3 sections, it shortens the cook time by about 30% AND gives more of that beautiful bark on the outside (see: more edges). It's not any drier, either.
First I have heard of that method, Glen. I will have to give that a shot some time. I typically cook pork shoulder low and slow overnight because it takes 12+ hours. That often leaves me yearning for a faster method.
No kidding, especially in the winter.
Glad to see you like your Vision. I recently sold my BGE to a friend. We are remodeling and I am putting in an outdoor kitchen. I decided to replace my BGE with a Primo XL. The new kitchen is not done yet but I am anxious to give the Primo XL a go.
What brand of lump charcoal do you prefer? I have tried many different brands but now only use Ozark Oak. Fortunately, it is made a few hours of where I live so it is easily available.
I have had good consistency with royal oak, plus it's pretty cheap at walmart. There is definitly better stuff out there, but it close to home and cheap.
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