Ken Barth
TVWBB Super Fan
On my 22 kettle with SnS. 8lb pork butt with Killer Hogs BBQ rub and glazed with Killer Hogs BBQ and Vinegar sauces. Pecan wood smoke. Oh, and I crosshatched the fat cap and cooked it fat cap up which produced little pieces of glazed deliciousness to pop off and eat after the cook.
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