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GerMGerM Posts: 13
edited 10:52AM in EggHead Forum
I have a 4.5 pound butt that I just received from a co-worker. (fresh off the farm) I want to make it pulled pork by Friday. (Christmas Party) Any suggestions... how long to cook/smoke... rubs...etc...[p]Thanks for any suggestions.[p]Ger


  • uncbbquncbbq Posts: 165
    There are tons of butt suggestions on the standard linked sites (Whiz, WessB, etc.), and you can hardly go wrong. 250 dome, smoke of your choice, indirect, prob 2 hours/lb. or so. Remove at 200 internal temp., pull 1-4 hours later--hold foiled in cooler while waiting. I'd read the usual sites first, though, and make up my own mind about how to proceed. Butts are really forgiving, however. Most newbie mistakes seem to be when trying to cook them too low. The egg is pretty simple to keep at 250, but lower than that is more challenging.

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