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Simple Pork Butt question

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?


  • hartofatigerhartofatiger Posts: 199
    I'd let it run.

    GEAUX TIGERS!!!!!!!!!

  • You're kinda committed now. See it through and kindly let us know what happened.
    Flint, Michigan
  • chumdogchumdog Posts: 39
    Will do...It just powered to 194 since my first post, so I will pull momentarily and post pics if I can.
  • chumdogchumdog Posts: 39
    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. 
  • Me too!
    Flint, Michigan
  • chumdogchumdog Posts: 39
    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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