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I put these on this morning. Used the below rub on both of them. I also used chunk hickory soaked in water for 45 minutes for the smoke. I'm in a bit of a hurry so I've got my BGE at about 275° instead of 200°. I'll pull them both when the internal temp hits 200°. More photos when I pull them off and then when I pull the bones out.

 

2011-06-27_095025.jpg

 

 

Rub (not mine):

2 Tbsp Kosher Salt

2 Tbsp Sugar

2 Tbsp Brown Sugar

2 Tbsp Ground Cumin Seed

2 Tbsp Chili Powder

2 Tbsp Cracked Black Pepper

1 Tbsp Cayenne Pepper

4 Tbsp Hungarian Paprika (I used regular paprika)

2 Tbsp Ground Sage

 

I doubled the recipe for two butts.

Edited by BIGDANIEL
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Here's the final product. I was pressed for time so I smoked them at a higher temp for a shorter period. I do not recommend doing that. I ended up having to tent them and steam them in beer for an hour to bring back the moistness. I learned my lesson. I also don't have a pic of the meat after I pulled it because it was being eaten as I pulled it and by the time I remembered to take a pic it was almost gone.

 

 

pulledpork.jpg

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