Well its about 1230 on a Saturday morning, so I figure it is about as good as time as ever to start my smoke. S here are some pictures and descriptions as I wait for the smoker to heat up.
This was about 330 yesterday afternoon. Just getting the mustard base on.
This was after the first rub.
Getting the injection sauce ready. Yes, that is the fiancée whisk. She refuses to get rid of it.
This was final dusting to clot the injection holes. My theory is that the seasoning works like Quick Clot. That way all the marinade stays in the meat. The yellow stems are corn cob holders. That way if the meat does leak, it has a place to run back in to the pan. Instead of all of over the refrigerator.
This was pulled out of the fridge about midnight. Trying to make sure this is all done by 6pm tomorrow. That is when all the guests start arriving for my birthday party.