So I smoked a chuck roast last week and lit my AMNPS from both ends with hickory. When that burnt out, I filled another row and lit that too... it was the yummiest roast I've made yet. I honestly feel like I'm constantly lacking the smoke flavor I really desire in most of my pork and beef smokes. So for these butts, I'm doing it again! Lighting from both ends, and might even put some more smoke on it when that burns out. I just got them trimmed up and rubbed... Sitting in the fridge for a few hours and I'll put them on at 225 sometime this afternoon.
Has anybody used this A1 rub before? I used the black peppercorn rub last time on some beef and it was really good. The smell and taste of the herbs and spices in this bold original one are REALLY good. Can't wait to see how it tastes on the pork:
I wasn't sure what I wanted to do with the fat caps and other trimmed fat. I was thinking about putting them in some trays under the butts with some apple juice to make au jus, but instead I threw it in a ziplock baggie and tomorrow I'll take the bones and the fat and make some stock. I make a lot of chicken stock for soups, but I've never made pork stock before.
More pictures to come!