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Big Red's 15 hour Pork Butt

Simple...

I bought a bone in 8 Lb. Pork Butt and rubbed it using one of Steve Raichlen's all purpose rub recipes, i.e. Southern Succor Rub from his book "Smoke & Spice". I let the Butt sit in the fridge over night after vacuuming it in a FoodSaver, using one of their plastic bags to speed marinating. I started the BGE at about 3 p.m. while letting the Butt come to room temp. At 3:30 the butt went into the BGE and after a 15 hour cook with the Competitor set at 200 on the BGE Temp and 180 on the Butt in Ramp mode produced what my kids called the best ever Butt!!!

YUM!

printable recipe

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