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Peach Wood is my new go to wood for Pork

I cooked an 8.5 lb Duroc Butt this past weekend my lovely wifes work colleagues. 
Injected with Chris Lilly’s recipe Friday evening and Honey Hog rub.
Cooked fat cap down starting at 11:00 PM at 225 grate temp.
Slowly raised temp on Saturday to 250 to get to the finish.
Pulled at 3:00 PM and FTCed till 6:30 PM.

I did not get a chance to take pics after I shredded with the Bear Claws however the combination of the injection and Peach wood was perfect.

Everyone loved the finished product went for seconds.

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