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The first thing that Thumper learned about using his new Americue is that for big cuts of meat, shoulder and brisket for example, the best plan is to getting in done pretty early. I’ve found that big cuts improve if they’re foiled wrapped and sitting in a cooler for three or four hours before you eat. The meat is juicier and more tender that way. If the meat takes more time than you expect, its still done for supper. If its done early so much the batter.

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Totally agree with early is better.

Did 5 Butts a few weeks ago in my Q, planned on putting them in at 3:00 PM on Friday, at 225, needed to be done, rested, ready to eat at 5:00 PM on Saturday. Decided to put in at noon Friday, just to give me some wiggle room, dang if those butts didn't finish up around 1:30-2:00 PM on Saturday. 24 hour Smoke time, no issue, plenty of time to rest.
I'm learning that my Q takes just a little longer then posted smoke times, never an issue, just takes a little planning and keeping good notes.

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