I smoked x2 butts and x2 slabs of spares this weekend. Not sure as to why it took so dag-gone long for the butts but in the end it came out great.
Started out Friday afternoon going to the local BJ's and found a heck of a deal on meat.
Here's my selection for this weekend -
It started out with the rub down using Chef JJ's Mild Bubba Q rub. The butt's were 7.9 and 9.0 lbs. Wrapped in plastic wrap and back in the fridge till the morning.
Started the smoke with Wicked Lump and once up to temp - 240 ish - the butts went on after resting on the counter.
2 hours in here's their apple spritz
Outside temp got up to 50 so it was a nice weekend to smoke.
I put the ribs on around 12 noon and multi tasked on beans and slaw.
Ribs came off 51/2 hours later as planned they came off, rested and made for a wonderful Saturday dinner.
Meanwhile - the butts are still on and anticipating getting them off 12-13 hours into the smoke.
NOTTA- They came off neatly 22 hours later. Thanks goodness I had plenty of lump for the unanticipated overnight smoke. Finally with an IT of 195 They came off, rested in foil, towels and cooler for an hours and ready to be pulled,
Used Jeff's finishing sauce which always is a winner in my house!
You figure 1.5 hours / pound and these things should have come out Saturday night. Any one else have a similar lengthy smoke? I can say the stalling period was longer than anticipated and after the temps were slower to rise even though the smoker temp stayed i nthe 230-240 range.
Made a great Selection Sunday meal and happy the UK Wildcats are 1st seed, GO CATS!!
Here's the finished product;
Any thoughts I'd be happy to hear..