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Smoking a Bone-in Pork Butt today.  Using some peach and Apple to add some amazingness.  This guy is a  little over 4lbs, I usually do my butts small (haha, do butts).  I typically go small so I do not have to wrap and can maximize the amazing crust that can form with a nice rub.  Went with Meatheads Memphis Dust, very good base rub for those who like it on the sweet side (I do!).  I am working on my own rub, but this one is always a good go to.  Using the Akorn Senior, my buddy @Likes Big Butts, coined that, as he owns a Jr as well.  

 

Here we have a very, very, very liberal coating of Memphis Dust.  With as much as will fall off when I move it to grill, I do not hold anything back here with the application.   16990971_10154064581746534_2093790_o.jpg

 

 

Left a nice mess here, the wife always love this.  But it will be worth the eventual payoff!

 

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On to the grill, gonna roll smoke at 275 till done.  Many say white smoke is a bad thing, but for me, with apple or peach I have yet to add too much smoke flavor.  I love these two types of wood and the flavor they add to meats.

 

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Locked in, the Akorn Senior is doing its thing, all for the low price of $260 when I picked it up.

 

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Will post an update once off the grill.  Should be a butt full of moisticity.....(that is not even a word, but love to say it).

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