On Feb 7, 1:59*pm, tutall > wrote:
> On Feb 7, 10:33*am, Barry > wrote:
>
>
>
> > Its been going at 280-300 for 5.5 hrs now and already at 180. Thinking
> > that I should wrap them in foil and let sit in smoker for a couple
> > more hours at lower temp. Make sense?-
>
> Not to me. What do you think that will accomplish? If you tell me
> juicyness, just slap yourself upside the head for me okay? Have you
> ever, ever heard of a dried out pork butt? It's almost impossible to
> accomplish. I've overcooked (by normal standards) enough to
> know. ;-) , ones I've cooked till 215 were still great eating and
> moist as hell.
> *I keep them on till they hit 195-200 (I like the extra rendering
> longer cooking does) take em off and sit on the counter till they cool
> enough to pull.

OK thanks for the slap!
When I go to pull it, I assume I should remove what's left of the fat
cap?