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8lb. Pork Butt in at 3:00 with Jeff's Naked Rib Rub. Hangin out late tonight. :grilling_smilie:
......6 hours in, temp at 160, wrapped in foil with one part apple cider vinegar and two parts margarita mix.
......Temp at 207 after 9 hours, wrapped it in a beach towel, and into the cooler to...
b-one, adding 2nd row of (3) stainless grates 20 x 24 to have a full smoker with (2) briskets and (18) racks of spares October 17th.
Thanks for the compliments.
SmokeJumper, it's a fireplace insert I found for sale. the cool part about it, 35 years ago at age 20 I was building these for Contemporary Stove Works. Had to buy it!! Added 10" to the back to increase the required volume needed for the CC.
bmudd, the rack with Jeff's Naked Rub came out nice and moist. The kosher salt was omitted for a dry brine. My wife likes them more sweet than spicy, so next time I'll use less or no cyan pepper. I think running the smoker at 230-240 May have been too low cause it took 6 hours. :icon_mrgreen:
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