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I smoked a pork butt for my wife's birthday today and the fire went out overnight. I've read a lot of the threads and the answers seem to vary based on the temperature details and the average person's judgment/risk tolerance, but can anyone help analyze my situation? I'd hate to lose all this...
Hi Folks! I've been lurking for a while learning tips and tricks, but finally decided to register. I'm in Washington, DC and have a Weber Smokey Mountain and have made brisket, pork butt, ribs, chicken, and various veggies so far. Looking forward to learning from everyone!
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