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Pork smoking help

post #1 of 3
Thread Starter 
Ok. I've had my grill a year. Been through 100-120 lbs of charcoal since last summer.

I have to smoke 2 pork butts on sat and need a little help. I plan on brining them both. 1 is 6lbs the other is 8 lbs and I play. On using a mesquite cherry blend of 1:4 to keep from overpowering.

The big one I am going to do a blackened seasoning/ghost pepper flake dry rub and may add a little bourbon to the brine. Also plan on sticking cloves of garlic into the meat.

The second I wand something more traditional and southern. Suggestions?

They are being smoked simultaneously on a chat-griller with an added Texas smoker. Planning on 12 hours or longer.
post #2 of 3

Pulled pork is North Carolina's signature.  Find some Carolina rubs and sauces and go old school.


I'd share mine, but they're a secret :icon_mrgreen:

Edited by Yotzee - 5/5/14 at 12:29pm
post #3 of 3
Thread Starter 
I will definitely look at that. My family is a bunch of southerners and mountain folk. It's Mother's Day dinner. So I gotta get it right.
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