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Three butts prepared three different ways
My brother had a party this weekend, and I provided the q. I bought three Boston Butts and decided to prepare each one a different way.[p]One was marinated a few hours in Lawry's Hawaiin style marinade. One was rubbed with mustard and a simple rub I threw together (with unmeasured amounts of brown sugar, salt, pepper, paprika, cayenne pepper garlic powder and onion powder).[p]The third was simply rubbed with adobo.[p]They all cooked well, and I had no problems with the fire going out or anything like that. By the next morning, they all looked alike - I mean they all had a nice dark crust.[p]When I served them, I couldn't tell which was which, but they all tasted great (and everyone at the party loved my pulled pork). I'm beginning to think more and more that what you put on your meat isn't as important as how you cook it (low and slow, keep it simple!) [p]Also, I didn't use a Polder at all this time (I guess I'm REALLY being sacreligious today!) My Polder has been acting funny lately. It's probably the battery, but I haven't had a chance to buy a new one. So I just checked them with an instant read a couple of times Saturday morning. I figure if you're going to cook a 7 lb piece of meat slowly, the temperature is not going to be checked until it's cooked for 8-10 hours. I guess I'll eventually buy a new battery and use it again, but I know that I don't need it. I guess people cooked perfect barbecue for centuries before digital probes were invented.