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Thanks Kathy for a great recipe. My smoker fluctuated between 225 and 300 degrees and my 7 pound roast was done in 5 hours. I followed every step of the recipe as far as ingredients, but instead of using the sauce for the completed meat, I used it for an hourly mopping on the diamond scored meat. Everyone thought it was delicious!

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barndoor July 21, 2012
Smoked Boston Butt With Carolina Vinegar Sauce