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CHANGE OF METHOD...

post #1 of 4
Thread Starter 
Usually we grill our char siu (Chinese barbecue). Decided to try smoking a pork butt that had marinated for 2 days. 5lb chunk smoked at between 250-275 for 4 hours. Royal oak charcoal with pecan chunk and apple chips.
post #2 of 4
Thread Starter 
Finished product...

post #3 of 4

 That looks like a winner to me.

 

Chuck

post #4 of 4

That's a beauty!

 

Nice job!

 

Al

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