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Message: <blockquote data-quote="guywhofishes" data-source="post: 312814" data-attributes="member: 337">I don’t spritz because that slather turns into a hard barky “shell” that I want to act as an evaporation block. Why loosen or otherwise mess with that property? I have smoker at 210 BTW. I usually never even look at them unless there’s trouble. I foil wrap after maybe 12 hours (start of the stall), then keep heating until 190-195 IT. When they are done I wrap foiled butt in a towel and put in cooler to rest.But foiling can be messy/hassle - this last time I just let em buck (let the stall happen) using an Inkbird four probe thermometer to watch all four. I pulled one, then two, then the last... when they were ready (190-195). There was a 3 hour spread.Warming one in sous vide right now for company pot luck. I worry they’re drier than usual (the usual being incredibly juicy). But as I took them off the rack they began spewing juice all over (because I just "broke" the juice barrier) - so I’m thinking they’re good. I always smoke fat cap down - IMO it acts as an impermeable bowl to hold juices in. It also acts as a sacrificial release when getting the butts off a rack after 16 hours. The “meat side” on top has a brown/black turtle shell that holds juice in. The fact they leaked juice like a sieve when I pulled them after 16-20 hours (can't recall exactly) tells me that slather, combined with fat side down, works for me.</blockquote>