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Flyn

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My older daughter is coming in town with her BF this weekend. I'm going to smoke two pork butts. One with my usual Chris Lilly injection and Lambert's Sweet Rub O' Mine rub and one Texas style with salt, pepper, garlic powder, onion powder and paprika rub from Aaron Franklin's recipe that I can eat on Keto. I'll see which one wins group approval. I know the Chris Lilly/Lambert's version is great. Time to test the Franklin one.
 

Jamesv82

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smoked yesterday,
brisket flat on top shelf, pork shoulder on lower.
2.jpg

the result of the finished product.
Nachos, full layer of chips then pulled pork and cheese, then another layer of chips and brisket then more cheese.
Into the oven to melt the cheese.
Cheese was a mix of mozzarella and pepperjack.
Toppings were jalapenos, green onions, lettuce, guac and tomatoes.
5.jpg

Leftovers and more grilling today.
 

Shawn1112

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What in the rubs, any finished pics? I have never wrapped ribs and never will.
I will have to post a couple pics of leftovers. As usual, I was late to get the money shot before they were devoured.

The 1 slab on the left was rubbed with Killer Hogs and the 2 on the right were Pork Barrel BBQ. I bought the Pork Barrel rub at Costco a couple of years ago and as you can see there are a lot more herbs and it's more savory. I did this as a comparison.

My plan was to do a modified 3-2-1 on the pellet smoker (2/2.5-1-0.5) but I had an outlet snafu after the grill came up to temp so I nuked a glow plug. That set me back about an hour so I went for 3.5 hours at 255 unwrapped and sprayed every hour. I applied more rub at the 2 hour mark. Came out great, I will never wrap again. 3-2-1 is great for indirect heat but this is the better way on the pellet.
 

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