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Didn’t feel like monitoring the smoker, which I have to feed by hand, and instead tried the oven method. Not bad, considering my excellent rub and all. I even went over time to make sure we weren’t pulling at the meat. Still, something was missing. Not everything has to have smoke flavor, but there is something to the slow and patient method that smoking forces you into. My smoker only goes to 225. The oven recipe called for 250. Turns out you shouldn’t rush things.