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Alright so i'm attempting butt #2 this weekend for the inlaws and was just wondering what y'all do with that fat cap? Do I trim it all off or leave some on there to baste the meat as it cooks? Honestly my first butt was good but a little dry.I did a 12 hour low and slow for that one and pulled it off the egg at 203 internal and I think that dried it out a bit but this time im doing turbo.Going to cook 350 till 160 then wrap till 195.Can i use the maverick at 350 deg to find out when I hit 160 or is there a approximate time frame for a 7-8lb butt to hit 160?
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).