Once again work has gotten in the way of my cooking. I just haven't had much time to do much. But this weekend I had some free time AND with some "Where the heck are ya?" emails from Kev and SmokeUSome prodding me along I ran to the market for 3 or 4 chickens. As most of you know I tend to have meat A.D.D. and once in the refrigerated section and sometimes all bets are off on what the original plan may be. A nice display of pork butts caught my eye. Okay SmokeUSum / Kev. I'm back on track. Happy now? I am!!
So I plucked this 8 pounder out of the refer. Looks nice!
The very first thing in order is to mix a fresh batch of Jeff's Rub. If you haven't tried this rub your messing up. Advertised as a rib rub it works great for your butts. It makes a nice bark that cant be beat. Buy the recipe on the forum. It's cheap but worth twice the price.
Jeffs Rub liberally applied to my Butt. Sweet!
Around 10pm I load it into the MES. Ive got the Maverick probe in the meat and the BBQ probe on the tops grate. I'm going to cook this butt at 225. Using the A Maz N Smoker with Pitmaster Choice pellets. I say goodnight to my Butt. ...And drag my other butt to the shower then to bed.
The next morning, 11 hours in the MES we have an internal temperature of 165. Just look at the bark on that butt.
It's a beautiful thing.
Now I place the butt in the drip pan. Add a little juice mixed with a few spoon full of Jeff's Rub and cover with foil. I'll continue to cook in the MES at 225 until the butt gets to an internal temp of 195.
Edited by BDSkelly - 4/13/14 at 10:30am