On Thu, 30 Jul 2009 21:53:16 -0700, "Theron" >
wrote:

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>"Duwop" > wrote in message
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>On Jul 29, 11:46 pm, "Theron" > wrote:
>
>> When the butt hits 175-80F or so have you ever wrapped the butt in foil
>> and
>> then continued to 190-95F. I do this with ribs now and then. I've thought
>> of the same with butt or shoulder.
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>Why would anyone do this? What's the point?
>>
>>
>To keep the meat from drying out.
I have been doing smoked butts for years, pulling at 170 and served
sliced. Couple of weeks ago did a 17-hr low and slow to 190 and had
pulled pork. Now, it's pulled pork forever! Everybody ecstatic in
the difference.
Pulled pork rules!
Eddie
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