Greetings sports fans!
It's nice to finally be out of hibernation. The frigid winter this year combined with a new promotion at work hasn't left me much time for the smoker. No more work from home days means no more weekday smokes. Ah, the price we pay for career advancement.
Anyway, we're kicking off the BBQ season with an old family favorite...pork butt for pulled pork. I was a little more measured in my approach. No, seriously, I measured everything. I wanted to be able to replicate everything I did. I'm trying a more acidic flavor profile in my injection. My marinade that I am injecting today is as follows:
1/4 cup marischino cherry syrup
1/4 cup apple cider vinegar
2 Tbsp Jeff's rub (using my usual modification subbing raw sugar for brown sugar)
Heat 30-60 sec in the microwave to integrate the spices and chill in the fridge overnight
Also, this was my first opportunity to use my new Cajun Injector that my wife had given me as a gift. Oh, how I love my smoker toys!
So, in my best Michael Symon voice....heeeeeeere we go!
Start by rubbing down a 5.3lb butt from Duma Meats. If you're in the Akron/Canton/Kent area and you aren't getting your meat from here, you're just plain nuts. BTW - the nice stainless steel shaker in the pic was another present from the wife.
Marinade out of the fridge and ready to inject
Smoker is rolling, waiting to get up to temp. I'll be tracking with two ET-73 Mavericks today. I decided to dual probe the meat, just as a fun exercise.
TBS is so thin and blue, you can barely see it
And it's on! Doing a drip pan underneath. Not my ususal method. Should be interesting.
Mixture of apple and cherry wood to match the flavor profile, courtesy of our friends at Fruita. Their stuff truly is competition grade.
Hold on for the ride, folks!