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post #21 of 23

Welcome!!

 

I smoke my pork butts for 6 hours and then wrap in foil.

 

Place a foil pan under the pork butt to catch the juices.  You can add them back in when you foil.

 

Don't overfill the chip pan.  Only add about a hand full or cup at a time.

 

Pics Please!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #22 of 23

Thanks guys, I didn't know that.

post #23 of 23

Aloha and Welcome Friend,

 

You've gotten a lot of great advice so far...don't forget to get a good thermometer that can measure your product temperature and smoker temperature at the same time...I've always used Maverick but others can recommend similar products.

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