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First Pork Butt

notaclownquestion
edited June 2012 in EggHead Forum
I am brand new to the BGE as in literally just picked it up this past weekend. Sunday I want to do a pork butt for pulled pork. I have the place setter, rub, and planned  on injecting it with apple juice and worchestershire sauce? All the ones I see in the stores run about 6 lbs. Any suggestions or tips? It would be appreciated. THANK YOU!

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