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Smoked 286 lbs of pork this weekend. It's NOT icky!!
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<blockquote data-quote="KDM" data-source="post: 334967" data-attributes="member: 314"><p>OK, Just for you snow1, here goes.......</p><p></p><p>Rub: For 18-20 lbs of meat 1/2 cup Dark Brown Sugar, 1/2 cup paprika, 1/2 cup salt, 1/4 cup garlic powder, 1/4 onion powder, 1/8 cup cayenne pepper, 1/8 cup black pepper, 1/4 cup dry mustard, 1tbsp cumin. Mix well and just apply to all surfaces of meat. We let the meat stand for 12+ hours after putting the rub on in the fridge or other cold area.</p><p></p><p>Wood: Apple (enough to have heavy smoke for at least 2 hours)</p><p></p><p>Temp: Shot for 180-190 degrees F for 8-12 hours. (160 degree internal temp) Of course this depends on amount of meat you are smoking and thickness of cuts.</p><p></p><p>PIG OUT like it's your last meal and die smiling!!!!!</p></blockquote><p></p>
[QUOTE="KDM, post: 334967, member: 314"] OK, Just for you snow1, here goes....... Rub: For 18-20 lbs of meat 1/2 cup Dark Brown Sugar, 1/2 cup paprika, 1/2 cup salt, 1/4 cup garlic powder, 1/4 onion powder, 1/8 cup cayenne pepper, 1/8 cup black pepper, 1/4 cup dry mustard, 1tbsp cumin. Mix well and just apply to all surfaces of meat. We let the meat stand for 12+ hours after putting the rub on in the fridge or other cold area. Wood: Apple (enough to have heavy smoke for at least 2 hours) Temp: Shot for 180-190 degrees F for 8-12 hours. (160 degree internal temp) Of course this depends on amount of meat you are smoking and thickness of cuts. PIG OUT like it's your last meal and die smiling!!!!! [/QUOTE]
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Smoked 286 lbs of pork this weekend. It's NOT icky!!
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