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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Saturday's pulled pork

Started with a 4.5 lb bonelss boston butt on the right and about 3 lbs of boneless picninc on the left. Injected the night before with strained Italian dressing.  Rubbed with Dizzy Dust.  Smoked with Hickory and Apple at 315 at the grate, indirect, plate setter legs up.  When it hit 165, I put them in an uncovered foil pan with some chicken stock and Lawrys Steak and Chop marinade.  Total cook time was 7 hours.  Let rest for an hour before pulling.  Served it on a hoagie bun with slaw and my mustard sauce.  Doesn't look the best and my presentation leaves alot to be desired but it was very tastey!

Can anyone help me with inserting pics into the body of the thread?  I tried using the picture icon above and nothing happened.  Thanks.

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