Pork butts were on sale at the Stock Market in Concord for 1.19 a pound. Picked up a 15 pounder. Smoking the 8 1/4 pound one today.
Made the rub last nite.
1 cup brown sugar
3 Tablespoons paprika
1 Tablespoon ground black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons mustard powder
1 Tablespoon ground cumin
¼ teaspoon cinnamon
2 teaspoon chili powder
½ teaspoon ginger
1 Tablespoon kosher salt
1 teaspoon Oregano
1 teaspoon celery seed
Pinch of Cayenne pepper
Ready to mix.
Mixed and ready to rub.
Crosshatched the fat and rubbed her down.
Sunday morning. Ready for the smoker.
Smoker fired up to 225º. Perfect temp end to end.
Into the smoke we go. Using hickory, a few maple scraps and some Pitmaster blend pellets thrown in once in a while.
TBS
See ya in a few hours.
Made the rub last nite.
1 cup brown sugar
3 Tablespoons paprika
1 Tablespoon ground black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons mustard powder
1 Tablespoon ground cumin
¼ teaspoon cinnamon
2 teaspoon chili powder
½ teaspoon ginger
1 Tablespoon kosher salt
1 teaspoon Oregano
1 teaspoon celery seed
Pinch of Cayenne pepper
Ready to mix.
Mixed and ready to rub.
Crosshatched the fat and rubbed her down.
Sunday morning. Ready for the smoker.
Smoker fired up to 225º. Perfect temp end to end.
Into the smoke we go. Using hickory, a few maple scraps and some Pitmaster blend pellets thrown in once in a while.
TBS
See ya in a few hours.
