Just started a 12.5 boston butt (cut in two), which will be pulled and reheated Sunday for Easter Dinner. Got the pork at Sams Club. Coated it with mustard and rubbed it with a the Barbecue Bible's Basic BBQ Rub (brown sugar, salt, paprika, garlic, black pepper, celery seed and substituted Smitty 6-15 for the Cayenne and added a little cajun spice). Finished results to come.
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3/21/08 at 10:35am