Hello again everyone! I am cooking two butts around 7.15 lb each today. 1 of them will be going to the family yardsale tomorrow for PP Sammies with homemade coleslaw. The other one, naturally will be going to my parents house for lunch. I picked these up at Sam's Club for a REALLY reasonable price. My plan for this smoke is as follows
I made up a big batch of rub, so I would have some for ribs next week. Alot of spices go into this one, here are the ingredients:
Brown Sugar
Sea Salt
Cracked Black Pepper
Granulated Garlic
New Orleans Cajun Season
Dark Chili Powder
Original Mrs. Dash
Paprika
Cumin
I started to throw some rub on them, and forgot all bout the pre-rub picture. I wanted to show the fat cap, I left it untrimmed and of course will be smoking these fat side up.
The fat cap wasnt too thick on these, as you can see below. IMHO leaving it untrimmed makes for even more juicy of an end product
Here is a couple shots of them all rubbed up and basking in their glory!
Getting the smoker ready this morning
The outside temp is 61 degrees, smoker temp is at 59 right now.......you can see the fog still hanging around off in the distance
It was 720 am when I lit the chimney of KF. I will absolutely be using the Minion Method and the coal inside the FB are KF as well, for now. I'll be adding lump as the day goes on
It is now 756 am. I was hoping on having the cooker preheated by now, but its at 147. Im not in a rush, just means ill have to stay up later tonight and enjoy some more beers
Thats it for now everyone, time to get my morning cup o' joe and wait for this smoker to get to temp. Tons more view coming later!!
- Have the cooker preheated by no later than 8 am
- Get the butts injected with apple cider vinegar/water solution
- When smoker temp reaches 225-230, put the meat on
- Let it go for the first 3 hours and then spray with sprite every hour afterward
- When IT reaches 190, wrap in foil and take it to 205
- Place in cooler and cover
I made up a big batch of rub, so I would have some for ribs next week. Alot of spices go into this one, here are the ingredients:
Brown Sugar
Sea Salt
Cracked Black Pepper
Granulated Garlic
New Orleans Cajun Season
Dark Chili Powder
Original Mrs. Dash
Paprika
Cumin
I started to throw some rub on them, and forgot all bout the pre-rub picture. I wanted to show the fat cap, I left it untrimmed and of course will be smoking these fat side up.
The fat cap wasnt too thick on these, as you can see below. IMHO leaving it untrimmed makes for even more juicy of an end product
Here is a couple shots of them all rubbed up and basking in their glory!
Getting the smoker ready this morning
The outside temp is 61 degrees, smoker temp is at 59 right now.......you can see the fog still hanging around off in the distance
It was 720 am when I lit the chimney of KF. I will absolutely be using the Minion Method and the coal inside the FB are KF as well, for now. I'll be adding lump as the day goes on
It is now 756 am. I was hoping on having the cooker preheated by now, but its at 147. Im not in a rush, just means ill have to stay up later tonight and enjoy some more beers
Thats it for now everyone, time to get my morning cup o' joe and wait for this smoker to get to temp. Tons more view coming later!!
