First Pulled Pork

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jeff jackson

Newbie
Original poster
Nov 19, 2011
20
10
New Albany, IN
I have a brisket and turkey under my belt and now I am trying out some pork butt.  Normally I wouldn't sweat it but I am smoking this for a church lunch this weekend serving around 50 people.  I have 28lbs to smoke wish me luck.  Here is what I have so far I will post more pictures tomorrow.

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Here is the meat chilling in the fridge

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Here is my beer of choice for the rub down

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The Meat
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Mustard Base

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The Rub

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Roughly 28lbs
 
Thanks everyone I am going to do the finishing sauce.  I am not a big fan of vinegar base but since it has so many good reviews I am going with it. 

Here is the meat after 4 fours internal temp of 140 on average.

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Looks awesome!!  The finishing sauce is the best, my wife didn't think she would like it, it is now mandatory.


We love it on almost everything out of the smoker.  I especially love it on wings!  I add a bit more sugar in the rub to get them really crispy.  The vinegar sauce makes a great balance.
 
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