Re: What's in your smoker?
Hummm...
Ok. At one time I cut the bone out and would truss the butt up. Now that I leave the bone in I don't tie it. I don't really notice any uneven cooking. I put the butt into my smoker fatback side up, 230 degrees plus or minus for 10 hours plus or minus and out comes yummy goodness. Maybe next time I cook a case or two I may truss half up and leave the other half the way I normally do, see what difference I find.
Interesting, thanks.
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