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My virgin butt ... I mean shoulder

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    #16
    I wrap butts! But only after the stall, I don't "crutch" to get through the stall. I do it because it makes the home stretch quicker and saves more au jus in the foil that I add back to my meat once pulled, and I faux cambro them anyway. Time saved is fuel saved is money saved. But is also foil spent. In the end it's just what you wanna do or not do.

    I think it can be compared to driving down the road with your windows down or not. Is one better? If you like one way better then it's better!

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      #17
      Welcome & congrats on the successful cook. An 11 1/2 hour cook isn't that bad for a big hunk of meat. In preparation for Christmas holiday visitors I put 2 - 8# butts on my "customized COS" on a cold rainy day last week & it took 18 hours to reach perfection. A 6# lamb shoulder took 15 hours the next day. I thought it was gonna stay at 160 forever! I think I need a new unit with an insulated firebox. Cannot believe how much Kingsford I went through. It was worth it though for the pans of meat I've got ready for company.

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        #18
        Very interesting, Huskee and Horse Dr.

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