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Hi Folks.......I'll be smoking an 11.5# pork butt next week and I just need some refreshers. Here's what I think I need to do-

Use 2.5 oz of Hickory

Set temp control to 225

Use an internal cooking chamber temp probe as well as a probe in the thickest part of the meat

Pull the butt at 190 and let it rest before pulling

Am I on the right track?
Thanks in advance
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