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Do a lot of pit masters now use the Texas crutch when smoking pork butts, the same as they do when smoking briskets? If so, is the finished product just as good when finished in foil?
I'd like to put a 6 or 7-pound pork butt in the smoker around 8:00 a.m. and have it done by super time, but the only way I can finish it that fast will be if I finish it in foil.
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