We've had a lot of calls this week to reprint this recipe...
ADAM’S PULLED PORK
Rub two 6-7 lb boston butts in yellow mustard, then coat with your favorite dry rub. (Adam prefers Butt Rub.) Add a sprinkle of hickory chips to your charcoal. Place butts in a v-rack in disposable foil pan. Light the charcoal from the top and place pan in egg. (Note the egg will smoke a lot.) Smoke for 18-20 hours at 225°.
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