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The Water Cooler
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<blockquote data-quote="PanhandleGlocker" data-source="post: 4044610" data-attributes="member: 25311"><p>Almost done…</p><p></p><p>Used mustard as a binder. Seasoned with AP seasoning and Joes Kansas City “Big Meat Rub”. Let the butts sit in the fridge for around 7-8 hours, really let the rub get in the meat. Put the butts on smoker at 185° and after 8hours I turned temp up to 225°. They smoked at 225° for 6-1/2 hours until they reached an internal temp of 190°. I just pulled them off, wrapped in foil, and stuck them in my cooler with towels keeping the heat in. I’ll probably let them rest for an hour in the cooler and then pull them apart. </p><p></p><p>Used a Traeger and Traeger brand Apple pellets. </p><p></p><p>Edit: Recipe </p><p></p><p>[ATTACH=full]380946[/ATTACH]</p></blockquote><p></p>
[QUOTE="PanhandleGlocker, post: 4044610, member: 25311"] Almost done… Used mustard as a binder. Seasoned with AP seasoning and Joes Kansas City “Big Meat Rub”. Let the butts sit in the fridge for around 7-8 hours, really let the rub get in the meat. Put the butts on smoker at 185° and after 8hours I turned temp up to 225°. They smoked at 225° for 6-1/2 hours until they reached an internal temp of 190°. I just pulled them off, wrapped in foil, and stuck them in my cooler with towels keeping the heat in. I’ll probably let them rest for an hour in the cooler and then pull them apart. Used a Traeger and Traeger brand Apple pellets. Edit: Recipe [ATTACH type="full" alt="IMG_0261.jpeg"]380946[/ATTACH] [/QUOTE]
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