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Aug 11, 2019
3:04:35pm
Spindash All-American
Yep, this is what I do.
Long and slow at 225-250. I put a bread pan of water in the smoker with the meat, and I’ll spray the pork with apple juice every few hours. It turns out a great final product with good bark.

I’ve foiled pork butt too, it’ll cook pretty quick (foiling gets through the stall really well), but you’ll essentially lose the bark since it’s basically steaming the meat. Still tastes great though.
This message has been modified
Originally posted on Aug 11, 2019 at 3:04:35pm
Message modified by Spindash on Aug 11, 2019 at 3:05:34pm
Spindash
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Spindash
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