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Best Boston Butt ever!

av8or3av8or3 Posts: 18
edited 7:58AM in EggHead Forum
Started an 8 1/2 lbs at 9:00 on Fri night over nice stable 230
degree fire using hickory chunks for smoke. Slathered it in mustard
with a slight dusting of Dizzy Dust first then set it in fat side
down over the place setter with a grease pan under. Fire stayed nice
and even and 20 hours later (at 195) we took it off to rest in the cooler for a spell before pulling it.
As far as I can tell it was probably perfec.Very moist and tender
with just the right amount of fat. It was awesome and the freezer is
stocked for the next several week-ends. Wife has come up with a great
recipe for Brunswick stew-can't wait. Jim

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