Wife's out most of the day so it's just me and the little one. Prepped a 7.5 butt yesterday in two ways.
Here it is...
Thick fat cap so I trimmed it a little bit and then working around the bone tried to cut it in half but ended up with a 4 pounder and a 3.5 pounder....a butcher I am not.
So my plan for the smaller piece was to make a Cuban style shoulder using a paste made of olive oil, lime zest, lime juice, anise seed, coriander, cumin, Montreal steak seasoning and garlic.
Topped it with some bay leaves too. I have used this recipe for Cuban sandwiches with pork tenderloin and it comes out great so I figured I'd give it a shot!
The other I piece I am smoking with the standard mustard and bbq rub. I used Memphis dust for this piece. So I wrapped up in plastic wrap and stuck them in the fridge overnight. Here they are this morning.
And here they are going in the smoker...
Trying some new stuff today with this smoke. Using wood chunks instead of chips. So far I am loving it and I will never go back to chips. Seems the big chunks smolder so nicely and I get a couple of hours of TBS rather than having to add chips every half hour. I am also smoking these butts with no water pan and at a higher temp. 270-290 range. More pics to follow and thanks for looking.