Use point not flat
2kg point is good
Don't use curing salt
Double bag and used premix seasoning
Last time was 36 hours at 67.6C
Sous vide leftover liquid in bag, heat up, skim fat, reduce with fancy non fruity BBQ sauce
Weber for 3 hours with hickory chips in foil (didn't have oak chunks), was annoying try liquid smoke and oven
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