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New to smoking...water pan and other questions.
I have grilled for many years, but I've had little experience with slow, smoke cooking. I just built a UDS and cooked a 7lb. butt. Cooked it at 225-250 for 5 hrs. to 190 inside temp. I pulled it and rested it in an ice chest for 1 hr. and bone pulled out easily. It seemed to have too much...
