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So I had a 5 lb pork butt that I seasoned and then smoked for 4 hours. I vaccum bagged it up and put it into the container for 48 hours at 147F.
I noticed this morning that sometime last night that my top seal had leaked and let in a good deal of water. I took it out of the bath and cut open the bag. I drained out the mix of water and juice in it, added some more rub, and then rebagged it along with a second bag just in case.
How screwed is my pork butt's flavor and texture with exposure to water for about 10 hours? What can I do to add more flavor to it?
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