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I use a glass baking dish for the first few hours so it stews in its own juices and squirt it with apple juice a few times.

Last couple hours I wrap it up in foil and finish it off.

Then off into a cooler for an hour in a pan(still wrapped in foil) and covered with towels.

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Beginner question- When you smoke a butt, do you just put it on the rack (that’s what I was planning on doing) or do you smoke it in one of those aluminum foil roasting pans (like Leaky's photo)?

I just put it on the rack. Depending on the unit, I might put a drip pan below it. A pork butt has a fair amount of fat and I personally wouldn't want to have my meat stewing in the fatty drippings.

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Same here. I go straight on the rack with a drip pan underneath. The drip pan will collect a lot of fat.

There are so many ways to do pork butts that turn out well. Really, you just have to start trying stuff until you figure out what you like to do most.

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Sorry, I'm a little late to the party. Based on what I read here in multiple posts, I rubbed it the night before, then put it on the rack until it hit 150. That took 4 hours at -10 degrees outside temp at starting time. I added hickory chips/sawdust every hour. Apple juice in the water pan

I then basted it generously with the combo apple juice/pork fat before putting it into the tightly foiled pan. Then just cooked in the smoker (without adding anymore chips) till it got to 165. Decided then that I would rather finish it covered in the oven so I could smell the smells. About 3 hours later, at 220 degree oven temp, the butt was at 195 internal. Let it rest for about and hour and pulled.

Turned out awesome! Again, I'm a rookie but just did it the way others on this forum taught me.

Hint: Get a meat thermoter that has a probe and a wire leading outside the smoker. (Or better yet, has a remote that you can bring inside). You won't have to open the door to monitor the temp and they are Cheap!

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