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Old 11-30-2006, 11:14 PM   #11
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Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
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
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Old 12-02-2006, 09:09 AM   #12
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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
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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
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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.
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