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Smoked Pork Butt
Reviews:
December 18, 2005

Dude!! This is without a doubt the best pulled pork I have ever had and I have had a lot of good pork but nothing like this. Today, 12/18/2005 and 9* outside, I am smokin' my second 8 pound Boston Butt using Smokin' Ron's Basic Brine for Smoking Meat. I poke several holes with a meat fork and soak the butt over night. The next morning I pat dry the butt and rub a generous amount of Grill Mates Pork Rub, light brown sugar, onion and garlic powder. I start off with Hickory wood chunks mixed with Cherry chips. For the second round of smoke, I use Pecan wood chunks mixed with Applewood chips. I go through about 5 cans of wood with two of them using the Hickory/Cherry mix and the remaining three using the Pecan/Apple Mix. I smoke at temps of 210-220* for about 24-26 hours or until the internal temp is 170*. BTW, I use a Brinkmann Smoke N Pitt and converted the firebox to use gas using the Afterburner system. http://www.gassmoker.com/Afterburner_H.htm

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