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Pork Butt is on! Carolina Style.

dstearndstearn Posts: 1,386
edited August 10 in EggHead Forum
It has been a while since I smoked a Pork Butt. Decided to try the Malcom Reed Carolina style recipe. My only twist is that I applied Dizzy Dust Salt Free in addition to dry brining in Kosher Salt. Just squirted on the vinegar based Carolina sauce as a mop. It has been on the XL since 1:00 AM at 230 grate and is now 169 internal. Should be ready to pull off for FTC around 2:00 PM. 

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