Today is the next experiment. I have an 8.6lb bone-in butt on, same recipe. But today there is a water pan in place and plans to use the crutch. Cooking temp today is 235, the fridge has been humming along nicely for a couple of hours now.
I am very interested to see the differences in cook time (taking into account the larger cut of meat and bone-in), smoke flavor, moisture, flavor, and bark.
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