THE BBQ BRETHREN FORUMS

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That looks great! I'm with you, as far as liking less smoke flavor. You may want to try a little higher temperature, that'll tone down the smoke.
 
I cook butts on kettle all the time. Using the snake method I maintain a temp between 280 and 300 without touching a thing for 7 hours. I only use 2-3 wood chunks because as everyone stated kettles seem to get a lot more smoke flavor.
 
Looks great.
I like smoking on my friends UDS.
If it is to much smoke flavor, you may want to wrap your but after it gets to about 165 or a nice bark.
This will bring your but up to temp to pull the bone without getting to much of a smoke flavor.
Works for me, good luck. :wink:
 
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