- Jeff's rub, Jeff's sauce, SoFlaQuer's finishing sauce.
- 6.8lb butt. Yellow mustard + rub. Let sit in fridge overnight.
- Began at 7:30am using Minion Method. Near-full ring of charcoal (not overflowing), 1/4th or less chimney full of lit charcoal dumped over.
- Brand new WSM that has yet to be seasoned, smoking on a windy day, so I had to baby the vents for the first few hours.
- Smoked w/ natural charcoal lumps at 220-240 for ~8 hrs, occasionally spraying w/ apple juice.
- First ~4+ hrs had steady wisps of white smoke as pictured above. Used three chunks of Wild Cherry and one chunk of Hickory from Smokinlicous.
- Temp was dropping down to ~210 at one point, despite all vents being open. It seems the charcoal lumps disintegrated fairly quickly. Perhaps I didn't put enough in. I was all out of lumps, so I threw in a couple handfuls of Kingsford briquettes and it raised the temp perfectly.
- Plateau was high 140s to high 150s. In order to ensure doneness that night: took it off smoker, placed it in aluminum foil pan, put in a cup or so of apple juice, covered w/ tin foil, placed in oven at 250 for another ~5 hrs 'till it hit 201.
- Let rest, covered on counter, for 45m. 9pm by this point, couldn't wait longer.
- Once rested, poured the drippings / apple juice from the pan into a bowl and placed in fridge overnight (too hungry to wait), to separate the fat out. Left with a gelatin that I'll try mixing in w/ leftovers.
- This is the pork without any sauce. Let the butt determine which chunks to pull. This was great, as the pork would separate right where the fat and connective tissue was, allowing me to remove it all with ease.
- Applied SoFlaQuers finishing sauce. Not sure if I'm using it correctly, as I didn't taste much difference. I also found his recipe with GingerAle...but did not use that one. Not sure which is better.
- Portioned out and mixed w/ Jeff's Q sauce.
- Combined w/ North Carolina slaw + cheap white buns. Very nice.
For my next smoke:
- I'd like to try a citrus-flavoured sauce as I've found this is my preference when attending Rib Fests. I've yet to find a recipe, though...
- I'd like to use a rub that contains no sugar. Found one in Gary Wiviott's Low & Slow book.
- I'd like to try injecting the pork.
- I'd like to avoid the oven altogether, to see if there's a difference.
- I'd like to use Kingsford briquettes so the fire doesn't burn out, as it would be nice to leave this on overnight.
Thanks for all the help guys!