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Pork Butts
Grillmagic
Posts: 1,600
2 bone in eight pounders, injected, trimmed, slathered in mustard then Dizzy Pig dizzy dusted and old bays. Dialed in I thought at 230 for 2 hours before I went to bed at 12:30 AM went out to check at 3 AM and the dome read 170, opened the bottom vent got it to 250 so just letting it ride hoping to pull at 200/203 then FTC around 2 PM to serve at 4:00 PM
Charlotte, Michigan XL BGE
Comments
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Update?
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Coasting at 15 hr at 225 just bumped it to 325
Charlotte, Michigan XL BGE -
Interesting color. What wood are you using? Or is it the DD? I use hickory and/or oak and a home-brew rub. Never had one turn out that color. Just curious.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Applewood and this pic is at 158/160 it look like a meteor at 200/203
Charlotte, Michigan XL BGE
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