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Primo Oval Boston Butt

post #1 of 2
Thread Starter 

I've not done one of these before and want to make it an enjoyable experience.

 

The meat is 8.25 lbs

 

I want to shread it for barbecue sandwiches when done.

 

What might anyone recommend that has gone this route before on a Primo Oval?

post #2 of 2

I have not done one on the primo, but here are a few tips. Get a accurate digital therm to monitor temps. I like to run my smoker at 265* When smoking a butt. Apple, cherry, peach, alder are all good woods. You will want to cook until you reach an IT of 265* be prepared for that to take 16+ hours. Once you hit a 205* pull off the smoker, wrap in foil and wait a good hour before pulling. I do not spritz of foil mine during the cook.

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