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@dancing james
Digital meat thermometer is essential.
You cannot force meat to cook, I was getting pretty exasperated that the brisket went on at 11pm Friday night and only got to temp by 7pm Saturday. But patience was worth it.
Pork butts took 14 hours.
Even after being taken off the heat the temp will continue to rise and big joints really need 2-3 hours standing time. I have a huge silver foil covered bubble wrap pouch for letting the meat stand.