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Old 10-24-2007, 02:07 PM   #1
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Why not do them in the WSM and reheating them on the gasser? Thats what I do for street vending and some catering.
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Old 10-24-2007, 02:31 PM   #2
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Butts is mighty to mess up. As long as you can keep the temp twixt 240 and 300 you should be just fine. When doing pushed pork I like to wrap half the butts at about 170 internal with a splash of apple cider and continueth to cook till around 200 then throw em in the hot box. I cook the other half nekked to about the same terminal temp..wrap them and throw them in the hot box too. Let em swelter and get happy for at least a coupla hours. When it comes time to push and pull mix em up 50/50. That give you a good combo of Mr. Brown and Miz White. Picked up that trick from a world famous pushed pork cooker. Forget who it was right now but seems like it was a yankee of some sort.

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Old 10-24-2007, 03:01 PM   #3
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Cook at the same temp you do on the WSM and expect the same cooking times.... .02
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Old 10-24-2007, 05:22 PM   #4
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You may want to foil them a little on the early side. That will help with keeping the bottom of the butts from burning, I'd also flip them after foiling. I do allot of butts direct on my big pit (no water pan) but there is 18 inches from the fire to the grate. Good luck. My 0.2
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Old 10-25-2007, 09:25 AM   #5
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Quote:
Originally Posted by wittdog
Cook at the same temp you do on the WSM and expect the same cooking times.... .02
Ditto!
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