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Smoked pork butt on the Oklahoma Joe’s Bronco. Smoked over hickory for 9 hours at 250-270 degrees bringing the internal temperature to 203 degrees. Shook down in Malcom Reed’s Killer Hog BBQ Rub...it was delicious 👍🏻😋!
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Helpful Directions for Smoking a Pork Butt (Boston Butt)
*Optional: Trim excess fat off of the butt.
*Season liberally with Baker’s BBQ Rub (Link Below).
*Use hickory, apple, or a blend of wood splits.
Run your smoker to 250* degrees.
*Smoke butt for 10-12 hours & probe tender.
*Pull when the internal temperature is between 195 and 203 degrees and the meat is probe tender.
*Let it rest for 30 - 60 minutes.
*Pull the pork butt with your hands or chop it with a clever.
*Enjoy!
Offset Stick Burner Playlist: • Offset Stick Burner
Links to Stuff I Use:
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Link to Purchase Baker's BBQ Barbecue Rubs (“Champions’ Blend” Rub & “Competition Rub”): www.bakersbbq.net
Visit Baker’s BBQ Online at www.bakersbbq.net
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