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Butts and Brisket

Two great cooks this weekend.  First cooked two pork butts, rubbed then let them sit for a couple of hours.
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Cooked at 250 with some apple wood for 13 hours, came out excellent.
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When the butts came off at 5:00 AM, wrapped them and into cooler. Kicked the temp up to 275 and put on a pre-rubbed 14 lb brisket in the BGE.

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Cooked at 275 with some apple and cherry wood for 7 hours, amazing.
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Took both to my lacrosse teams end of year picnic and was enjoyed by all.





XLBGE, LBGE, 2 Superior SS-2 gravity feed smokers;  Medford Lakes NJ

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