Thread: Prepping pork
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Unread 12-04-2012, 07:27 AM   #4
Cooknhogz
Knows what a fatty is.
 
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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I have done over 200 lbs quite a few times being pulled pork is my No1 request. First I rinse meat and trim only what I have to if any, then I have a large cooler where I put a layer of butts in, sprinkle rub all over them, put another layer ,sprinkle rub all over, and so on, and so on. I don't wrap that much meat. Then when I pull the butts out I inject right before they go on the cooker. Works perfect ever time and fast Just my .02
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