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<blockquote data-quote="tRidiot" data-source="post: 3480698" data-attributes="member: 9374"><p>Ok, so here's what's going on today.</p><p></p><p>Smallish brisket, as you can see:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-Pc6VXm5/0/X2/i-Pc6VXm5-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Ready to wrap:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-6VjpzjQ/0/X2/i-6VjpzjQ-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Ready to go back on the smoker:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-b6W5tph/0/X2/i-b6W5tph-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Now the pork butt:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-28LHzkF/0/X2/i-28LHzkF-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Wrapped and back to the smoker:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-ZKQJVVQ/0/X2/i-ZKQJVVQ-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>So I started these about, oh, 10PM or so. Only had the smoker at 200F overnight. Was trying to go super low and slow, and we're not eating 'till 6PM, so I have a TON of time. Bumped to 225F now and wrapped they should probably be done-ish by 2 I would think, if I don't bump the temp. Maybe earlier. I'll hold 'em in a warmed ice chest, they'll stay hot for hours.</p><p></p><p>I've never wrapped a pork butt before... I've always preferred to just let them go unwrapped until done. This time I decided I'll give it a try. I may unwrap it towards the end and let it dry out some to get that bark better, but I dunno. It's all an ongoing experiment.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3480698, member: 9374"] Ok, so here's what's going on today. Smallish brisket, as you can see: [IMG]https://photos.smugmug.com/photos/i-Pc6VXm5/0/X2/i-Pc6VXm5-X2.jpg[/IMG] Ready to wrap: [IMG]https://photos.smugmug.com/photos/i-6VjpzjQ/0/X2/i-6VjpzjQ-X2.jpg[/IMG] Ready to go back on the smoker: [IMG]https://photos.smugmug.com/photos/i-b6W5tph/0/X2/i-b6W5tph-X2.jpg[/IMG] Now the pork butt: [IMG]https://photos.smugmug.com/photos/i-28LHzkF/0/X2/i-28LHzkF-X2.jpg[/IMG] Wrapped and back to the smoker: [IMG]https://photos.smugmug.com/photos/i-ZKQJVVQ/0/X2/i-ZKQJVVQ-X2.jpg[/IMG] So I started these about, oh, 10PM or so. Only had the smoker at 200F overnight. Was trying to go super low and slow, and we're not eating 'till 6PM, so I have a TON of time. Bumped to 225F now and wrapped they should probably be done-ish by 2 I would think, if I don't bump the temp. Maybe earlier. I'll hold 'em in a warmed ice chest, they'll stay hot for hours. I've never wrapped a pork butt before... I've always preferred to just let them go unwrapped until done. This time I decided I'll give it a try. I may unwrap it towards the end and let it dry out some to get that bark better, but I dunno. It's all an ongoing experiment. [/QUOTE]
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