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Recent content by mc510
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Pork butt: oven --> refrigerator --> smoker?
Thinking about doing something quite different for an upcoming bbq, on account of time constraints etc. I'm thinking about starting it in the oven at 250 for, say, 4 or 5 hours, then let it cool and refrigerate overnight. Next day I'd let it come to room temperature, then put it in the smoker...
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