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The Water Cooler
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Smokin' Saturday!
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<blockquote data-quote="Shadowrider" data-source="post: 2529576" data-attributes="member: 3099"><p>tR,</p><p></p><p>For your pork butt, look up that mop sauce I posted up here recently. Also there is a recent post that somebody else put up with a brown sugar based rub that I commented in. Mix up BOTH of those. Mop that butt and pile on that rub right before you go into the smoker. Smoke for about 4 hours and then start applying a coat of mop about every 2-3 hours after that. If the mop takes off the rub just sprinkle more on right after you mop. You will have a killer bark on that butt, this is exactly how I'm doing my next one.</p><p></p><p>Also you can freeze it just fine. I have a Foodsaver and I just throw the sealed bag into a pot of water on low and let it warm up, then I open it up, dump into the pan (dump the water first) to get it fully hot, add to bit of sauce and pile it on buns. It's just as good as the day you pulled it.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 2529576, member: 3099"] tR, For your pork butt, look up that mop sauce I posted up here recently. Also there is a recent post that somebody else put up with a brown sugar based rub that I commented in. Mix up BOTH of those. Mop that butt and pile on that rub right before you go into the smoker. Smoke for about 4 hours and then start applying a coat of mop about every 2-3 hours after that. If the mop takes off the rub just sprinkle more on right after you mop. You will have a killer bark on that butt, this is exactly how I'm doing my next one. Also you can freeze it just fine. I have a Foodsaver and I just throw the sealed bag into a pot of water on low and let it warm up, then I open it up, dump into the pan (dump the water first) to get it fully hot, add to bit of sauce and pile it on buns. It's just as good as the day you pulled it. [/QUOTE]
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