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Old 12-10-2012, 01:34 PM   #18
Kerberos Kerberos is offline
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Join Date: Jan 2004
Location: Henderson, NV
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Ok I did my second weekend of smoking and I used the Rub that CDCOX had posted on another thread and used it on a pork shoulder. Sorry I forgot to take pictures (forgive me I'm a n00b in the smoking game). But I need to ask if there is a set time, temperature per pound for a pork butt or a rack of ribs. I know BOTH will be different since one takes a crap load longer to cook. I cooked my Roast for 7 friggn hours and it still had some spots that were not done. So please give me some insight to what you all use for a formula or do you just keep taking temps till you get what you are looking for???

Thanks in advance for any help.

The bark on the roast was pretty damn good. Had a good bite to it.
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