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First Pork Butt of 2019 (BGE + Flameboss)

Don't post here much, but love reading and learning from everyone on this forum, so I thought I'd contribute today.

Today I did my first pork butt of the year.  There's a store around here that will run them anywhere from 89cent/lb to $1.12/pound.  I bought on the high end, but still cheaper than anywhere else.

Prep

The rub I use is simple:

1/4 cup brown sugar (packed)
1/4 cup paprika
1/4 cup ground black pepper
1 tbsp salt
2 tsp ground dry mustard
1 tsp cayenne 

I inject using apple juice, a few splashes of Worcestershire, and a bit of the rub mixed in.

Coat with mustard, apply rub.

Large BGE set at 250 indirect using the Flameboss (I'm lazy and like to sleep).  I used hickory and some pecan chips for smoke.  Put on the egg last night around 10:30p.  At 7a this morning I was in the 170's, so decided to back down my temp to 225 to finish out.  I was aiming for 1p to remove from the egg. and FTC.  Pulled it at 1:15.  It is resting in the cooler now.  I will take out around 4:30p, let it rest for a few minutes outside of the cooler, and then will pull it using my claws.



This is right after pulling it and getting ready to FTC.  If I remember I will post pictures of it after it is pulled.

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