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Old 06-23-2016, 07:00 AM   #21
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Originally Posted by Paymaster View Post
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, 07:15 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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Old 02-23-2017, 02:22 PM   #23
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There are plusses on both sides of this discussion, but I always cook fat-cap down so as not to wash away the rubs that I use. If the meat appears too dry, I mist but typically I just let the cooker cook and monitor IT temp. I love the bark, and too much moisture destroys that.
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Old 02-24-2017, 12:51 AM   #24
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Resurrected old thread. I'm still awake, so why not comment.

I cut most of the fat cap off of a pork butt. I leave just a thin layer. Too much fat just keeps rub and smoke from penetrating the meat, and smoke has a hard time getting deep into a butt even with a 12-hour cook.

I go fat cap up, for some "self-basting," but honestly can't say with certainty that it matters. It is just how I do it.

I never foil a pork butt during cooking. IMO, pork butt is the easiest, most forgiving chunk of meat to BBQ. Why make it harder than it needs to be?

Pork butt is also a great item to pre-cook for a party across town. I wrap the finished butt in foil and a towel, and stuff it in a cheap cooler, and like Craig said, it is still too hot to handle after a few hours.

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