Had a 9LB butt for this weekends smoke, and along the way I got inspired to do a Mac & Cheese Fatty
Pre game - Mustard slather, Central BBQ's rub I picked up in Memphis, and a Sam Adams' Cold Snap (for me, not the butt )
Overnight sleep in the fridge:
Overnight cook in the Masterbuilt Dual. 16 hours at about 225 with applewood. The overnight temperature outside was about 25 degrees. I walked out on the back porch in the morning and it smelled like Hog Heaven. The smoker held steady at 225
Pulled and dressed with finishing sauce:
Now the fatty! While talking on Joopster's thread last week I had the thought to make a Mac & Cheese fatty. The mac and cheese is left over good ol' fashioned macaroni made with melted Velvetta and milk, the way mom made it before I knew there was any other way to make mac and cheese. Used a Bob Evans Zesty Hot chub and I didn't get a pic but I added some shredded cheddar and a slather of salsa
Didn't have enough bacon to do a basket weave, and the fatty snapped on me when I went to wrap it in bacon, so I had to improvise. My bro-in-law called it "Fatty and Son of Fatty"
3 hours in the smoker
Then I thought.....this all has to go on the same bun!!
Thanks for the look!!