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How I do Pork Butt...

By oldschoolbbq, Jan 29, 2012 | |
  1. [​IMG][​IMG]Describe 'How I do Pork Butt...' here...

    I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do  the one hr, then insert the Probe).

    I feel my use of wood keps enough moisture and pressure on the meat to drive the smoke into the meat somewhat(that chemical reaction to protien) , by not opening the lid , besides lengthening the cook each time you open up the lid.

    So, here are some ehots of my Frostyballs cook :

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  1. joe nichols
    looks great
  2. oldschoolbbq
    So simple,rub, place and cook ; lid shut all the time @ 1.5hrs.(est.)per pound. Loading the Smoker is a energy saving setp. The more bulk , as long as it has circulation room , helps hold heat and moisture as you Smoke.