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Unread 08-20-2013, 08:46 AM   #21
aawa
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Quote:
Originally Posted by Bludawg View Post
Nope I don't prep until after I light the pit. There is plenty of moisture on the surface of the meat to hold the exact amount of seasoning it needs.
I personally like more seasoning on pork butt than the surface moisture of a butt can hold. With pork butts i do the opposite of you for the most part. I will slather with mustard or olive oil, and then put a thick coat of rub on it. I like a thick bark so that when it mixes in with the inner portion of the butts when pulled give a nice explosion of flavor as well as a nice texture difference.

I have tried your method with the pork butts, and you get a good quality product, but I do prefer laying it on thick with pork butts.
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