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Overnight pork butt


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Put this 8 pound bone shoulder on the grill around 10 pm Friday as we had guests coming most of the day on Saturday. Rubbed with Jake's Grillin' Coffee Rub. It went on at a dome temp of 250. Smoked over pecan and apple for 12.5 hours overnight. Wrapped in foil and put in the cooler for 4 hours. Came out moist and wonderful with an awesome bark. Company had enjoyed it as well. Will put up some finished product pics later... ;-)

 

 

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