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<blockquote data-quote="Jon" data-source="post: 5760117" data-attributes="member: 140"><p>Hard to beat a good old pork butt for pulled pork. Get you a Boston butt, whatever size you want. Cover it in the rub of your choice and smoke until around 160-165 degrees internal temperature. Remove from smoker and wrap tightly in two or three layers of foil and return to the smoker. Smoking is done at this point. Continue on the smoker until it reaches 205 degrees internal temperature. Wrap foiled butt in a towel and put in an empty cooler for 1-2 hours. The open it up and pull it. Will most likely be the best you have ever tasted.</p></blockquote><p></p>
[QUOTE="Jon, post: 5760117, member: 140"] Hard to beat a good old pork butt for pulled pork. Get you a Boston butt, whatever size you want. Cover it in the rub of your choice and smoke until around 160-165 degrees internal temperature. Remove from smoker and wrap tightly in two or three layers of foil and return to the smoker. Smoking is done at this point. Continue on the smoker until it reaches 205 degrees internal temperature. Wrap foiled butt in a towel and put in an empty cooler for 1-2 hours. The open it up and pull it. Will most likely be the best you have ever tasted. [/QUOTE]
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