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Pork butt question


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Gurus, need some advice. I thought I bought a 13 lbs butt, after taking it out of cryopack its two pieces and a little flappy where the bone was. My original plan was to set up the KJ at 250° and start between 6/8 pm and let it go over night. Should I still treat this as a 13 lbs cook? Or should I treat these as 8 and 5 lbs butts and start them later n the evening? My goal was to pull them from Kamado around 10-12 tomorrow morning and place them in a cooler till guests arrive tween 2-3. Thanks n advance.

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