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First time posting food pics (Boston Butt)

I have been enjoying the forum since October. It's been great making comments, reading the posts, and looking at pics of food cooked by others. This time I thought I would give it a shot! Started prepping last night around eight. Took one of the cuts out, injected it with a combo of apple cider vinegar, apple juice, sugar, and salt. Put it back in the fridge while I fit my fire started. Placed a couple of hickory chunks mixed in with the BGE lump. Took the shoulder out of the fridge, slapped with a thin coat of mustard then dusted with Jack's Old South rub. With my fire stabilized at 275 I threw some apple chips that had been soaking for a half hour over the coals and put the butt on the AR. Digi Q maintaining the pit at 275 and I was able to sleep soundly with my Maverick on my nightstand. Pulled it off around 7am at IT of 195. FTC and black to sleep. Woke up at eleven, pulled the meat apart, drizzled with a vinegar based sauce and enjoyed for lunch. Sorry for the upside down pics....iPad pics aren't the best.
Extra Large, Large, and Mini. Tucker, GA
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Comments

  • Killer bark. Nice job. Thanks for sharing.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • jccbone62jccbone62 Posts: 195
    Nice looking Butt.  It looks like things turn out just right.  Keep up the good work.
    XL owner in Wichita, KS
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  • JRWhiteeJRWhitee Posts: 2,583
    I love a good bark, looks great. Thanks.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • henapplehenapple Posts: 13,865
    Nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • RLeeperRLeeper Posts: 480
    Thanks guys. The bark was just how I like it, crunchy chewy perfect sweet heat flavor
    Extra Large, Large, and Mini. Tucker, GA
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