November 4th Cook

     Today I’m trying a different technique on a pork butt (shoulder).  Ed over at www.kickassbbq.com  has been smoking butts for 5 hours instead of 12-18.  It takes running the smoker at 350*.  I usually run mine at 225-250*.  Here is the finished product.

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Worked out well for a “quick” smoking session.  Good smoke, good color and good taste. 

     I also smoked a couple of fatties.  A fatty is a chub of ground pork sausage that has been smoked.  I smoked maple and sage fatties today.

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     Also on the grates were some ABTs(Atomic Buffalo Turds).  These are cored jalapenos stuffed and wrapped with bacon.  These ABTs are stuffed with a mixture of Velveeta and muenster cheeses and chopped pepperoni, then sprinkled with a sweet and spicey rub.

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