For some reason I had temperature regulation difficulties. I was shooting for 350F. I ended up averaging about 335F. Over shooting and under shooting to average out.
In any case, it was done pretty quickly in 1 hour to an internal temp of 170F.
It was a humid hot evening and there was a small rain shower during the cook.
I did it indirectly over water with presoaked hickory chunks.
This meat done this way is a long time favorite and this didn't disappoint.
The potato was not smokey but was moist and delicious on for the same time.
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