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Recent content by pastorgadget
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It really does not make a difference which rack you use. IMHO the placement of the meat has to do with if you need to get access to. If this is a bullet style smoker use the higher rack, just easer to get to and manage.
Good luck.
I do 4# butts all the time IT of 150 after about 2.5 hours is about right, It will stall so it will slow down. I agree wrap it at 160 then let it go to 200 then it can rest.
I think you are on the right track the only concern I would have is the smaller butts will rest just fine but if u have...
Here are the rest of the pics,
Right before cutting rested for 15 minutes.
Sliced and ready to go
On my plate, ready for my belly
This was a real winner, we were all surprised by the smoke flavor the tenderloin had, one of the smokiest flavors we have had to date. Moist and tender...
Ok internal temp reached 145 so I pulled it. Going to wrap in foil and let it rest about 15 minute. Wife is making mashed potatoes, from scratch of course.