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No , the water in the water pan only helps tenderness of the finished product more so on poultry than beef or pork . The smoke has to go around the water pan to get to the product so more wood ( flavor enhancer ) is needed when you use a water pan . Hope this helps .
Stick with the Butt .. the money is worth the price when pulling times comes . Be sure to buy a fresh one if at all possiable and stay away from cry-o-vac . Get time take some Qview ... I always get asked to take Qview but just don't always have a camera ! lol
He ate at Salt Lick the other day ... I think it was more a plug than an eating contest but he was there and my ATT Universe cut off before the end for some reason .
I am cooking for the brunch @ 10:00 am . The breakfast is @ sunrise 5:30 am that I am not a part of .
There are two of us bringing meat I am attached for 50 and up to 100 ( big spread ) but it's Easter Sunday and we just don't know how many wil lstay for brunch . They leave for the Easter egg...
To me that is not a catch as I shop at Albertson's all the time to begin with . But too some that be a stumbling point while looking for a bargain . Thanks for bringing up the point .
Great thinking so far . I forgot to mention that I must also cook for 24 family members ranging from my 82 year old father and his wife down to my three grand kids . This I will be serving at !:00 pm but it is just 1.5 miles from the church.
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