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Pork Roast Question

Uncle DaveUncle Dave Posts: 54
edited November -1 in EggHead Forum
Its about 7:00 here my butcher is close. IF I ran and got a butt and got it on by 8:00 about 225 or so ina rack W/drippan would it be ready so I could take it off before work in the morn at 8:00? s that too fast what rub could I use? I'm still new and have not done this meat before. THanks
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Comments

  • JJJJ Posts: 951
    Uncle Dave,
    Not enough time tonight. I use only my rub however butt does well without any rub. I have coated them with cayan pepper and Lousiana hot sauce and have had rave reviews. Don't rush a butt and you will get great results.

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  • Uncle Dave,[p]Sorry I didn't see your message sooner. I would have told you to try and maintain a cooker temp of 250, and if you had a 6-7 pound butt, it should have been in pulling range in 12 hours. Any homemade or commercial rub will do. [p]Did you put the butt on?[p]Lee

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  • JJJJ Posts: 951
    QSis,
    What smoker do you cook with?

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  • JJ,[p]Weber Smokey Mountain (WSM).[p]Lee[p]
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