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Old 01-11-2007, 02:18 PM   #1
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Pork Butts Rubbed and Ready

Doing two pork butts on an overnighter tonight, total weight 15.67lbs.

I slathered both butts with mustard then rubbed one with Texas BBQ Rubs new "Wild" rub and the other with a 2:1 combo of Mary's Cherry and Smokin' Guns rub. Here are some early pics, notice the large spice chunks in the Wild rub...good tasting stuff.









All wrapped up in the refrig, will be using Kingsford with apple and sugar maple wood. More later.....
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Old 01-11-2007, 02:27 PM   #2
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Bruce, why did you mix the Mary's? Used it before? I could give you my opinion now, but don't want to influence yours if you haven't used it before.

Most interested.
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Old 01-11-2007, 02:38 PM   #3
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Bruce, Bruce, Bruce.............who's gonna belive you work for Wolfe Rub BBQ Seasonings?? [smilie=a_whyme.gif]
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Old 01-11-2007, 02:45 PM   #4
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Quote:
Originally Posted by Captain Morgan
Bruce, why did you mix the Mary's? Used it before? I could give you my opinion now, but don't want to influence yours if you haven't used it before.

Most interested.
I remember your opinion Cap, so I posted the question over on BBQForum, because I know there are quite a few pwople over there that use it, if anyone has used it alone for pork butts on long cook. Several had but they seem to mix it with another rub that has some heat to it. Hardly anyone used it by itself, due to the sweetness of the rub.
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Old 01-11-2007, 03:10 PM   #5
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I can dig it.
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Old 01-11-2007, 05:43 PM   #6
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Looks like yor off to a good start Bruce! Can't wait to see the finished pictures!
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Old 01-11-2007, 10:35 PM   #7
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I fired up the WSM and put the meat on at 9:30pm. At 10:30pm the temps have settled in at 232º as measured by my Nu-Temp probe about an inch below the top grate. They've been there for about a half hour now, hopefully I've got them dialed in for the night.

We will interrupt programming with further updates as the circumstances warrant.
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Old 01-11-2007, 10:52 PM   #8
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Looking good Bruce.
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Old 01-12-2007, 01:48 AM   #9
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Last update of the night:

WSM holding fairly well, pretty windy here tonight.
241º at lid; 225º at top grate; meat at 145º

Good night all, see you in the morning.
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Old 01-12-2007, 06:04 AM   #10
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Bruce, I would have been asleep a long time ago if I was cooking!
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