7lb and 8lb butts! Pretty good price $1.59 lb. Had to trim quite abit of fat off the big one.
Rubbed down with yellow mustard and then it's spice time!
I'm using the basic BBQ rub right out of Steven Raichlen "The Complete Illustrated Book Of Barbecue Techniques" Thats a great book that I go to quite often.
My old trusty Brinkman Smoker Grill. This grill is about 20yrs old and still getting the job done.
Butts on the rack ready to smoke!
The fire getting kicked off with some charcoal and pecan wood. I also mixed in alittle oak. Love the smell of that smoke!
Butts on and a nice thin blue smoke coming out of the pipe!
Kept the temp in the range of 225 to 275. It spiked at the beginning but settled down after about 45mins or so. After 4 hrs I put the meat thermo in and was at 145. I kept the butts going for another 3 hrs. I then took them inside and wrapped them in foil and put them in the oven at 350 deg for about 45 mins. When the temp reached 195 deg by the thermo I took them out to rest for an hour.
Mop sauce from the same book. I mopped the butts 4 times.
Here is a tasty BBQ sauce. This is the basic BBQ sauce from the same book. I had two sauces on the table, this one and a store bought one Dreamlands BBQ. My brother in law said the homemade was much better I had to agree with him. Nice and tasty on the the pork.
Sides of potato salad and beans smoked in the smoker for about a hr. Recipe for the beans: 1 big can and a small can of bush original beans, about a cup pace pacante sauce about a cup of brown sugar and a quirt of mustard and 3 slices of cooked chopped up bacon.
Here is whats left of one of the Butts. The other is going to the freezer for the Super Bowl Party! Thanks for checking this out, I had a blast and enjoyed every bit of the day!