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Simple Pork Butt question
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chumdog
Posts: 39
I have smoked a ton of these and for the first time I bought a whole picnic roast. I only did this because they didn't have any boston butt cuts. Anyway, I had the butcher trim off the shank and I trimmed the skin/fat from the top. I have been smoking for 14 and a half hours and Im up to 186. It has come through the plateau and is slowly climbing. My problem is I checked the roasts and pulled a piece off to try and it was dry. Should I assume that was just because it was a bark piece and the inside is moist?
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You're kinda committed now. See it through and kindly let us know what happened.Flint, Michigan
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Will do...It just powered to 194 since my first post, so I will pull momentarily and post pics if I can.
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Just pulled them and gonna let them rest for a bit. Ill pull and take pics in a couple hours. Ive wrapped in foil and towel and placed in cooler till ready to eat. Crossing fingers.
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Sorry for delay. Pork turned out great as always. Worried for nothing. I will in the future go with a pre cut roast though. My yielded meat amount was smaller than usual. Got too excited and forgot pics. Thanks for advice.
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