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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#5
07-08-2013, 05:14 PM
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The reason that some take more time in the stall is more internal fat. When that fat starts to melt That is the time it stalls. As it melts it creates flavor and moisture in the pork. A stall of 3 hrs on a 16 - 18 lb butt is great.
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