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Smoked Pork Butt
Reviews:
May 29, 2005

ABSOLUTELY UNBELIEVEABLE SMOKED BUTT! I USED THE BUTT ROAST WITHOUT THE BONE. USE THE RUB THAT IS RECOMMENDED FOR THIS RECIPE. TALK ABOUT AN EASY AND EXCELLENT RUB! IT ADDED AWESOME FLAVOR TO THE BUTT! YOU GUYS NAILED IT! I HAVE AN ELECTRIC SMOKER AND USED HICKORY CHUNKS AND APPLE WOOD TWIGS FOR A GREAT SMOKE. SMOKE PERMEATES THE MEAT IN THE FIRST 3 HOURS, SO STOKE THE FIRE UP GOOD! I ADDED MORE WOOD AFTER 1/2 HOUR, AND THEN AGAIN AFTER AN HOUR, THEN AGAIN AFTER AN HOUR. I SMOKED THESE BUTTS FOR 6 HOURS, AND FINISHED THEM OFF OF MY WEBER GRILL TO REALLY GET THE BARK FINISHED OFF MORE THAN ANYTHING. TEMPERATURE WAS 175 AFTER THIS 6 HOURS. PULLED APART VERY EASY. IF YOU HAVE NOT TRIED THIS RECIPE, DO YOURSELF A FAVOR AND DO SO! IT IS AWESOME PULLED PORK. I FINISHED MINE OFF WITH SOME BBQ SAUCE I PICKED UP AT THE GROCERY STORE THAT I LIKE "SILVER DOLLAR CITY" OZARK RECIPE. MADE BY "OTTS" IN BRANSON, MISSOURI. ITS GOOD AND THICK AND HAS GREAT FLAVOR!

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