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Old 11-30-2006, 11:14 PM   #11
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,451
Here's a rub I use for pulled pork. Feel free to modify it to your tastes.

6 TB Dark Brown Sugar
4 TB Essence
2 TB Salt
2 TB Cumin
2 TB Paprika
2 TB Black Pepper
2 TB Cayenne

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 12-02-2006, 09:09 AM   #12
Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
Boston Butt time

OK! Glad to hear of the former Iowan's YES this area is absulutely awesome and the IA great lakes area just gets better yr after yr. I did the "rub" thing with Cookies "meat seasonings" and i also used the "smoked" concentrated flavoring. I will be an expert after today on cooking it once again. I set the oven at 280 at 6:30 am and leaving the butt(s) there until 3:30 today. I have 40 people coming for dinner. Just family so i am content. Have a great day!

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Old 12-03-2006, 05:32 PM   #13
Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
Awesome butt!

The Boston BUtt was delicious. baked it up until 3:00 pm started it at 6:30. The "blades" came right out and it absolutely fell apart! those of us from IA know the "cookies" brand name when it comes to seasonings and the barbQ sauce. I had cattlemans, famous daves, cookies, and good ol' KC Masterpiece. I love barbq sauce! So for future references 280 degrees for 7 hrs and lower temp to 260 the last hr or . I could have most likely lowered the temp earlier. Hope this was helpful. Jean
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Old 12-06-2006, 11:40 PM   #14
Executive Chef
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Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Hello and welcome to dc! Glad you've joined us.

"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
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