Thread: Dry pork
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Old 04-15-2013, 08:05 AM   #4
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Every butt is different, but so is the smoker, etc.

It probably would've been slightly more moist with another hour on the rest (in the foil).

I've had this happen before when I was smoking too low and too slow, but you said 6 hours, so I'm thinking your cooking temps were around the 300 mark, yes? Perhaps too high? I dont know.

Another approach would be to foil mid-cook.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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