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Old 11-23-2007, 09:32 AM   #1
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See What all y'all missed

Had the butcher cut a butt in half, cooks faster and get more bark that way. Injected and rubbed; ready for the smoker.





Hard to believe that it’s winter



Nine hours later they’re ready for a rest. After foiling I wrap them in newspaper in put into a cooler for at least one hour.





Time to pull them.




Pretty darn good pulled pork plate

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Old 11-23-2007, 09:41 AM   #2
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Great looking plate. Makes me want to thaw out a vac pac.

There is a huge discussion here somewhere as to whether or not small cuts vs large cuts take the same amount of time to cook or not. I sure agree that you can get more rub on and also think that it is a great way to test different rubs and injections.
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Old 11-23-2007, 10:09 AM   #3
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I seen it at roadfood, Great job john,
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