7 and a half pound pork butt went in the smoker at 5:30am
Rub: (I think I got this from a Chef Jimmy post, but not sure)
1/2 C Brown Sugar (recipe called for turbinado but I didn't have any)
2T sweet Paprika
1T Kosher salt
1T Chili powder
1T granulated garlic
1T granulated onion
1t black pepper
1/2t Allspice
About 10 hours in the fridge after rub, wrapped in plastic wrap and into the smoker at 5:30 this morning with a 75/25 mix of Hickory and Apple chips and chunks. It came out of the fridge at about 5am just to start coming up to room temp.
Maverick says smoker temp is 220. I may slow it down a little, but I may also let it run 220. Outside temp was 39 degrees when I started the smoker. It's up to 42 now and I think we're only going to top out at about the upper 50s today. Cold front came through and brought rain. It had been high 70s/low 80s up till yesterday.
I'm not even going to bother with a meat probe until I get this out about 8 or 10 hours.Not sure if I'm going to foil this or not. I've foiled the last 3 and never tried one without foiling. At some point I'll start spritzing it with apple juice and Captain Morgan Spiced Rum.
What will I do with it?
Pulled pork sammies, because you HAVE to. :) I'll make some BBQ sauce for those. We've mostly had them with finishing sauce and slaw. Might do BBQ sauce this time just because.
Pulled pork wraps with slaw as the "greens" and finishing sauce in there as well
Pulled pork Enchiladas. If you've never done this... do it. You'll thank me. With some black beans and rice these are just awesome.
So.... the day begins .. as soon as it stops raining and dries up a bit, I have to go outside and put board and batten on the garden shed I'm building for the wife. 1 inch thick, rough sawn hemlock (1x10 boards, 1x3 battens later). Kinda fresh (and heavy). I'm kinda diggin' being retired. :)
Rub: (I think I got this from a Chef Jimmy post, but not sure)
1/2 C Brown Sugar (recipe called for turbinado but I didn't have any)
2T sweet Paprika
1T Kosher salt
1T Chili powder
1T granulated garlic
1T granulated onion
1t black pepper
1/2t Allspice
About 10 hours in the fridge after rub, wrapped in plastic wrap and into the smoker at 5:30 this morning with a 75/25 mix of Hickory and Apple chips and chunks. It came out of the fridge at about 5am just to start coming up to room temp.
Maverick says smoker temp is 220. I may slow it down a little, but I may also let it run 220. Outside temp was 39 degrees when I started the smoker. It's up to 42 now and I think we're only going to top out at about the upper 50s today. Cold front came through and brought rain. It had been high 70s/low 80s up till yesterday.
I'm not even going to bother with a meat probe until I get this out about 8 or 10 hours.Not sure if I'm going to foil this or not. I've foiled the last 3 and never tried one without foiling. At some point I'll start spritzing it with apple juice and Captain Morgan Spiced Rum.
What will I do with it?
Pulled pork sammies, because you HAVE to. :) I'll make some BBQ sauce for those. We've mostly had them with finishing sauce and slaw. Might do BBQ sauce this time just because.
Pulled pork wraps with slaw as the "greens" and finishing sauce in there as well
Pulled pork Enchiladas. If you've never done this... do it. You'll thank me. With some black beans and rice these are just awesome.
So.... the day begins .. as soon as it stops raining and dries up a bit, I have to go outside and put board and batten on the garden shed I'm building for the wife. 1 inch thick, rough sawn hemlock (1x10 boards, 1x3 battens later). Kinda fresh (and heavy). I'm kinda diggin' being retired. :)
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