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What's on the menu today? Pulled Pork. A fresh batch of rub was made. Two large butts were trimmed, scored, rubbed and sealed in vacuum bags for overnight. The next day they were put on the smoke. The pork will be slow smoked at 225 for about 12 hours.

These pictures are from before the foiling, which was done when the butts started to dip in temperature (the dreaded stall). They already have a glorious color and wonderful aroma, even though they are only at 160ish. All of the pictures are named descriptively; hover your cursor over the image for more detail.

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Thanks Huntsman and Certified,  The real test is what they will look like a few hours from now.  The ultimate test is how it pulls and tastes. 

I save the drippings from the foil, and add them to the pulled meat, along with a bit of the rub which is left over. 

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They are on the KJ Big Joe.  If you look at the 8th picture, you can see the Divide and Conquer framework peeking in between two grates.  I had planned on doing a brisket too, but could only find it at $8.00 a pound locally.  So the grill space is largely unutilized. An empty grill, is a sad grill.

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