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Unread 12-11-2012, 09:36 PM   #7
kcmike
is one Smokin' Farker

 
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For comps, you cut the MM away from the butt, so that it just hangs on by a small area along the bottom (fat cap side). Then, you cook the butt as a "whole" piece. It takes great skill (which I don't possess) to get the MM to finish at the same time, but at a different temp than the rest of the butt. Most of the time, I end up under-cooking the butt for the sake of the MM, or else I cook two butts, one for the MM and the other for pulling.
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Mike Trump
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Lang 84D
22" WSM
Oaklahoma Joe 20x40
22" Weber Kettle
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