Three Butts, Three Rubs and Frozen

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Savannahsmoker

Senior Cook
Joined
Dec 21, 2008
Messages
245
Location
Savannah, GA
Started with three shoulders and three different rubs to compare.
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Applied Rub with Yellow Mustard and Molasses and threw the meat in the freezer for a couple of days
BTW, you can sort of see the difference in rubs by the color and texture.
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A couple days later, right from the freezer and into the preheated pit.
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While we slept the pit was controlled by Rock’s Stoker and managed by Stoker Log written by Amir Majidimehr. That is except for a couple minutes around three or so when I inserted the meat probes
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Eleven hours and fifteen minutes into the cook and after a good night’s sleep and breakfast.
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The remainder of 34 lbs. of pork shoulder.
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When the bone pulls freely the meat is ready for pulled/chopped pork.
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Just a pulling and chopping.
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We are entering you into some contests, SS. We are not sure which ones yet, but you are our guy.

Seriously, have you been in contests? Looks fantastic!
 
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They all look wonderful. To me, from the pictures, that middle one looks the juiciest. You are flying some up to my house, right?:LOL:

Great job.

Seeeeeya; Chief Longwind of the North
 
Thanks all for the grand comments.

Yep, the middle one was the juices and being bias my Mohunken Butt Rub is still the best but after tasting the other it needs some adjustment.

We really like the other two especially the extra kick Plowboys provided.

Use to complete years ago but have long retired from that. Too much work.
 
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