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Smoked Pork Butt
July 05, 2006

I have used this recipe 5 or 6 times. I always soak in the brine overnight. Make sure you smoke it long enough. I use about 7-8 lb pork butt and smoke atleast 10 hrs. The first few times the pork was done but didn't pull apart. I started going 10 hours or longer and it just pulls apart. Very tender and flavorful. I use a variation of the rub. Don't forget to rinse the brine off before you put your rub on. Let it sit(rest) 20 minutes once you take it off the smoker. I use mostly hickory to smoke it on a weber grill using the indirect heat method.Put a small pan of water directly over the coals and keep it full. Cook the fat side up,to keep the pork tender. Try this recipe and you will be hooked on pulled pork. A great and inexpensive way to feed a small group for your backyard party.

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