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Old 06-23-2016, 08:00 AM   #21
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I do mine fat side down in the Kamado and up in the offsets. I never foil Boston Butts. I don't mop/baste but I do spray with 4 to 1 mix of apple juice and cider vinegar.
I found, by accident, that wrapping a butt after it comes off can keep it hot for hours. I took one to my brothers once, 2-1/2 hours away, close to 4 hours before I went to pull it. Figured by that time it could be handled with out gloves. Big mistake! it was still scorching hot! It was wrapped in one layer of HD foil and a kitchen towel, no cooler.
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Old 06-23-2016, 08:15 AM   #22
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I found, by accident, that wrapping a butt after it comes off can keep it hot for hours. I took one to my brothers once, 2-1/2 hours away, close to 4 hours before I went to pull it. Figured by that time it could be handled with out gloves. Big mistake! it was still scorching hot! It was wrapped in one layer of HD foil and a kitchen towel, no cooler.
Oh yes. I do that too. I was referring to wrapping during the cook. I wrap ribs after two or three hours in smoke and then unwrap for half hour or so at the end. But ribs are the only meat I wrap during a cook.
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