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BBQ help, please
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<blockquote data-quote="Nhill" data-source="post: 4959163" data-attributes="member: 1062"><p>Here is a good rub.</p><p>this will make a ton, but you can scale it back.</p><p>[MEDIA=youtube]eIaaV_h7LkE[/MEDIA]</p><p></p><p>It's hard to mess up a pork butt.</p><p>put a temp probe in your butt (ha ha) if you have one, and smoke it at 225-250 degrees till your butt reaches 195-200 degrees internal.</p><p>when it hits "the stall" around 165-170 and you have a good bark on it, you can wrap it with foil or butcher paper to help it stay moist and cook a little faster.</p><p>when it's done, pull it out and vent it for a little while and then wrap it and let it rest for at least 45 minutes.</p><p>if it gets done before you are ready to eat, you can wrap it with towels and put it in a cooler for several hours.</p><p>count on about 1.5-2 hours per pound.</p><p>also, a bone-in butt will usually turn out better.</p><p>There are all kinds of ways to do it, but this is a tried and true method and will give great results</p></blockquote><p></p>
[QUOTE="Nhill, post: 4959163, member: 1062"] Here is a good rub. this will make a ton, but you can scale it back. [MEDIA=youtube]eIaaV_h7LkE[/MEDIA] It’s hard to mess up a pork butt. put a temp probe in your butt (ha ha) if you have one, and smoke it at 225-250 degrees till your butt reaches 195-200 degrees internal. when it hits “the stall” around 165-170 and you have a good bark on it, you can wrap it with foil or butcher paper to help it stay moist and cook a little faster. when it’s done, pull it out and vent it for a little while and then wrap it and let it rest for at least 45 minutes. if it gets done before you are ready to eat, you can wrap it with towels and put it in a cooler for several hours. count on about 1.5-2 hours per pound. also, a bone-in butt will usually turn out better. There are all kinds of ways to do it, but this is a tried and true method and will give great results [/QUOTE]
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