"Makes 10 to 12 servings..."
INGREDIENTS
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Hickory wood chips, soaked in water for at least 30 minutes
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1/3 cup Dijon mustard
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2 tablespoons chili powder
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2 tablespoons firmly packed brown sugar
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1 tablespoon smoked paprika
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1 tablespoon ground cumin
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2 teaspoons salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 (7-pound) Boston butt pork roast