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just pulled of to let it rest. sry i forgot to take a picture. ill let it rest for an hour and a half the pull and enjoy with the family for the game. ill get some pictures for yall before i pull.
Bill Thank you, I low and slow my brisket and ribs. But for the butt i wasn't able to put it on last night. so i had to shorten the smoking time. ill check the temp and unwrap it for the duration of the smoke.
well she's cooking a lil faster than expected. internal temp is at 160, went ahead and wrapped the butt up. here is another pic. total time so far is just over 4 hours. should i lower my temp? its been hovering right around 280-290f.
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No problem Wes, I put it all on top and wrap with fat side down. That way everything melts and soaks down into the meat. Just make sure you wrap it really tight. otherwise all of the juice will leak out and defeat the purpose haha. Looking good!! also very nice setup you have there im jealous. haha
I agree with PG, I always rinse and wash my pans along with draining the juice. You can always make a part worcestershire part apple juice in a spray bottle and spay it while unwrapped. when i wrap mine in 5 more hours I'm going to put a Lil honey, squeeze butter and apple juice in the wrap.