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Message: <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>

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