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Smoked Pork Butt
May 21, 2000

I agree with EVERYTHING ALMOST... But instead of 160 degrees I raise temperature to 185 degrees so that the meat releases the bones and fat can be pushed off the meat. I also wrap in a HEAVY DUTY aluminium foil envelope after 4 hours of smokeing to trap all the flavor and moistness inside to be cooked all the way down to the bone. you can insert the thermometer into the meat thru the wrap as long as you don't poke a hole in the bottom of wrap as the meat is cooking in it's juices after wrapped. Slices of onion and pieces of crushed garlic and pepper can be mixed with applesauce and stuffed into little slits in the shoulder to taste.

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