THE BBQ BRETHREN FORUMS

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Brined 10 days and washed off thoroughly. Placed on smoker at 225 and cooked to 145 internal temp. Glazed last 10 degrees every 15mins. With a blend of brown sugar, honey, spivey mustard, fresh squeezed oj, homemade spice rub and maple syrup. Cooked to 155 and rested for 15. Great eats. Cook time was 7 hours for a 15lb'er.
 
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