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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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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).

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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