He's certainly welcome...
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question about boston butt
- Thread starter raastros2
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bama bbq
Master of the Pit
If I have time I don't wrap. But if there's a hard time on the meal I wrap when I detect the stall (about 160*). I plan 2 hours per lb. If time permits I may add a couple hours for a fudge factor but 2 hours seems to work for me. I like to add about one quarter to half a bottle of Stubb's pork marinade when I wrap.
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