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Tuffy Stone’s Championship Pulled Pork Recipe

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    Tuffy Stone’s Championship Pulled Pork Recipe

    I made the Tuffy Stone’s recipe on this site. It was the best pulled pork I’ve ever made. I did only use 2 tablespoons of cayenne in smoked chili powder recipe and only one teaspoon in sauce. I didn’t add any cayenne to rub. It was a perfect amount for my taste. Any more would of really made it hot. Here is how I smoked it in my RecTec.
    7:30 - 180 Degrees (Extreme smoke setting and used 4 hour smoke tube)
    11:30 - 225 degrees
    2:00 - Butt hit 155 so I wrapped in foil and raised temp to 275 degrees
    4:00 - Butt hit 203. Took off smoker and wrapped in beach towel and put in cooler.
    4:45 - Took out of cooler. Carefully drained juices from foil into bowl to use as a drizzle. Put butt on smoker set at 300 degrees and sauced all over.
    5:00 - Took off smoker and it was perfect. Easy to pull and slice money muscle.
    Best I’ve ever made or eaten. I took a before pic but forgot to take one when it was done because I couldn’t stop licking my fingers and picking at the bark. The sauce is now my go to sauce. It was delicious.

    #2
    10-4 on the cayenne, I musta confused cayenne for paprika last time I made my rub cause wow, this last batch was hot.
    Even the real heat hero's were complaining.
    Nothing like smoking a butt outta the park.
    Nice cook.

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