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Off Topic TN Forums
Cooking Forum
Smoked Pork Butt Method?
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<blockquote data-quote="mike243" data-source="post: 4723279" data-attributes="member: 3237"><p>Unwrapped,200-250 temp, prefer whole butts and any big hunks of fat are removed when pulling, prefer 225-250 but after 6-8 hrs if under a time crunch you can kick it up ,if going 300 or higher you might want to wrap or you will get too much hard bark and wrapping will steam the meat and soften the bark ,lot of different ways to cook and no 1 method is perfect or liked by everybody. rendering the fat out with the low-n-slow method is my preferred but some will say hot n fast,pick a direction and see which style works for you :tu:</p></blockquote><p></p>
[QUOTE="mike243, post: 4723279, member: 3237"] Unwrapped,200-250 temp, prefer whole butts and any big hunks of fat are removed when pulling, prefer 225-250 but after 6-8 hrs if under a time crunch you can kick it up ,if going 300 or higher you might want to wrap or you will get too much hard bark and wrapping will steam the meat and soften the bark ,lot of different ways to cook and no 1 method is perfect or liked by everybody. rendering the fat out with the low-n-slow method is my preferred but some will say hot n fast,pick a direction and see which style works for you :tu: [/QUOTE]
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Off Topic TN Forums
Cooking Forum
Smoked Pork Butt Method?
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