In fact I'll be doing TWO butts in succession. First one is getting mesquite with a rub that I'm not sure I can remember all the ingredients as I just find things that are friends and invite em to the party.
Lets see now.
-Sweet Baby Rays Original for the sticky base.
-1/4 C finely ground coffee (Eight O'Clock original) trust me it works great in a rub.
-4 Tbs sea salt
-2-3 Tbs Blk pepper
-1-2 Tbs Wht pepper
-2-3 Tbs Garlic powder
-2-3 Tbs Onion powder
-1 Tsp ground ginger
-2-3 Tsp ground basil
and that's all I remember.
The smoker is holding steady at 225-230. I'll smoke for 4 hours or so then finish in the oven and start the second butt with hickory smoke and a different rub.
Mustard for the base
-1/4 C fine ground coffee
-1/2 C Brn sugar
-2-3 Tsp cinnamon
-4 Tbs sea salt
-3-4 Tbs blk pepper
-2-3 Tbs Garlic powder
-2-3 Tbs Onion powder
-2 Tsp SW seasoning from Pampered Chef
and maybe some more stuff. It'll taste great no probs.
Also have 5 # of boneless chicken wings in now and another 5 # for round two in the hickory later.
The Maverick 732 is working perfectly and I'm monitoring from the keyboard atm. This is the second time I've used it and was disappointed the first smoke as the monitor wasn't receiving a signal so I had to stay with the smoker or constantly run to check the temp.
Some new batteries solved the problem though and now I'm very pleased with it.
I also had problems with cooker temp control first time on the charcoal grill. I tried to use the minion method with a ring of cold charcoal and dumping the hot coals in the middle. That one screamed up 400* or more and I fought it all day.
This time is much different. I piled the cold briquettes from one end of my alum tray and dumped the hot coals at the empty end. Now its slowly burning down the line and the temp is very easy to throttle using the dampers.
I'll get some Q view going for ya'll and post em up with the final results.
BARBY QUE!!!!!
Lets see now.
-Sweet Baby Rays Original for the sticky base.
-1/4 C finely ground coffee (Eight O'Clock original) trust me it works great in a rub.
-4 Tbs sea salt
-2-3 Tbs Blk pepper
-1-2 Tbs Wht pepper
-2-3 Tbs Garlic powder
-2-3 Tbs Onion powder
-1 Tsp ground ginger
-2-3 Tsp ground basil
and that's all I remember.
The smoker is holding steady at 225-230. I'll smoke for 4 hours or so then finish in the oven and start the second butt with hickory smoke and a different rub.
Mustard for the base
-1/4 C fine ground coffee
-1/2 C Brn sugar
-2-3 Tsp cinnamon
-4 Tbs sea salt
-3-4 Tbs blk pepper
-2-3 Tbs Garlic powder
-2-3 Tbs Onion powder
-2 Tsp SW seasoning from Pampered Chef
and maybe some more stuff. It'll taste great no probs.
Also have 5 # of boneless chicken wings in now and another 5 # for round two in the hickory later.
The Maverick 732 is working perfectly and I'm monitoring from the keyboard atm. This is the second time I've used it and was disappointed the first smoke as the monitor wasn't receiving a signal so I had to stay with the smoker or constantly run to check the temp.
Some new batteries solved the problem though and now I'm very pleased with it.
I also had problems with cooker temp control first time on the charcoal grill. I tried to use the minion method with a ring of cold charcoal and dumping the hot coals in the middle. That one screamed up 400* or more and I fought it all day.
This time is much different. I piled the cold briquettes from one end of my alum tray and dumped the hot coals at the empty end. Now its slowly burning down the line and the temp is very easy to throttle using the dampers.
I'll get some Q view going for ya'll and post em up with the final results.
BARBY QUE!!!!!
