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Unread 11-06-2012, 03:47 PM   #37
This is not your pork!
is one Smokin' Farker
 
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Quote:
Originally Posted by Pitmaster T View Post
do u wrap, if so, when? that is the main problem with people.... not realizing rubs are optimized for styles.
Yes, I usually foil at around IT 165F, so that's interesting. How are rubs optimized for style? You can't really go wrong with simple salt & pepper, and I did not really try some of the more sophisticated rubs with lots of ingredients (except for that farked up pastrami, for which the rub was one of the problems).

Quote:
Originally Posted by Bludawg View Post
Salt & Pepper rubbed Butt "no sugar" bark aint a problem
Yep, if it works on beef, it should work on pork as well, and that's what I want to try on my next pork.
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