BigTSmoker
Knows what a fatty is.
- Joined
- Nov 19, 2014
- Location
- Bethel, CT
How do you cook a butt for a competition? I currently rub and smoke till the meat is around 195*. The only problem is that the whole butt pulls apart at that temp and I always see teams putting slices and pulled in their box. How do you cook a but so there is meat to pull and meat to slice?