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Looking to smoke two 8-10 pound pork butt with bone in this coming Wednesday. Only a little smoking experience. Have a cheap Brinkman electronic smoker I modded and put a thermometer in the top.
Here's my list of questions.
What kind of wood do yall prefer, and why?
2) What's your ideal smoking temperature?
3) Do you use a spray on mop sauce?
4) Do you use a drip pan, if so water or no water?
5) Do you checker cut the fat layer before rubbing?
6) How long do you let it marinate before smoking?
7) Any other tips are appreciated.
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- 8 years ago
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