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What are you doing right now??

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My Boston butt came out pretty good. Started out w/grill temp at 225 degrees probe to 160 degrees. Wrapped in butcher paper although usually use foil. Bumped smoker temp to 240 degrees probe to 200 degrees. It was tasty but a wee bit dry guess the paper soaked up too much liquid. Butt weighed a little over 9 lbs cooked about 13 hours.
 
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