Grilling & Recipes: More on Butts>>>
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Name:
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Mack
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Subject:
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More on Butts>>>
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Date:
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9/10/2010 4:44:11 PM
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My BIL smoked 2 big butts over Labor Day that were the best he has ever done. Smoked on a gas smoker for 20 hours at about 160 to 180*. Thick rub of Tony's to begin. Almost zero fat, nice crunchy crust (hiked temp to about 290* the last 90 minutes). Pecan chips early. Wide smoke ring and moist all the way to the bone.
Tandem meat/cooker thermometers are a good investment!!
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