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After smoking it for a couple of hours, I should have used the “Texas Crutch” and/or finished it in the oven.

Yes. After smoking, wrap in foil, put in 275 to 300F oven, insert Polder thermometer probe, heat to 195-200F, remove and cool at room temp (DO NOT UNWRAP), cool in fridge overnight before unwrapping, then slice thinly across the grain while cold.

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