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In Reply to: Hoping for an opinion posted by Bruce on January 18, 2011 at 15:45:59:
I'd cut it in half to expose more meat to the smoke; given the size of the cooker, poetry be damned. Use the minion method with your charcoal to help you get some sleep. Give it at least 3-4 hours on the Weber, or when you've had enough fun cooking in the sub zero tundra. Then place into a high sided roasting pan and cover tightly with foil. Cook in the oven at 275° until it reaches 190°. Time in the oven will depend on the temperature it was at when you placed it in the oven, and if you indeed cut it in half will affect that. As a guide, 1/2 to 1 hour per pound.
Don't forget to bring your thermometers with the remote probes attached.
I don't envy you. If you really don't like the idea of being glued to the shoulder for 24 hours and want to have some fun with the rest of the guys, cook it before you leave home, seal (freeze if you like) and bring it with you, almost ready to go.
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