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Smoking first butt roasts

post #1 of 2
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Tomorrow I'm going to smoke 4 smaller pork butt roasts.  Two of them have been soaked in a brine.  And those I plan on not putting any rub on.  If I do maybe very little.  The other two I plan on using yellow mustard with my favorite rub tamed down a little so as not too spicy.  Then I plan on injecting those two with apple cider vinegar tomorrow before I put them into the smoker.  I plan on smoking at 225 until 170 is reached.  Then finishing of in foil until 205.  I plan on using a combination of oak, hickory, and apple wood chips for my smoke.  Does anyone have any suggestions?  Or do I seem to be doing it right?

post #2 of 2
Nope sounds like a good game plan. Keep us posted
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