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Smoking Some Butts toady

post #1 of 11
Thread Starter 

 

Just smoking a couple Pork Butts today. Dry rubbed them last night with Cookies All Purpose Seasoning. And now they are ready to put in the smoker. Going to do them at 225 until 195 to 200 and pull em. mmmmmmmmm

 

 

 

 

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post #2 of 11
Thread Starter 

Stopped adding smoke and wrapped in foil. Will have picks of finished product.

post #3 of 11

Yumm. Can't wait to see the finished product!

post #4 of 11

Looking great so far - what is in the rub?

post #5 of 11

I can't wait to see the finished pic's.

post #6 of 11
Thread Starter 

Ready to start pulling.....6 1/2 hours in the smoker and let rest for 45 minutes Now I am ready to eat.

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post #7 of 11
Thread Starter 

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post #8 of 11

Woohoo! looks awesome! nice smoke ring. I really like those netted bags. Does that make any difference in the finished product? Just curious why you use them. Thanks for sharing!

post #9 of 11

looks great

post #10 of 11
Thread Starter 

Squirrel they came with the nets on them. Don't think it makes much differense. At leats I can't tell any.

I normaly use Hickory but all I had was Mesquete, might get a better smoke ring not sure.

post #11 of 11

Good looking pork.  Thanks for the pics.

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