All of this is the fault of everyone on this forum for all these recipes and smokes that are just ridiculously delicious.. LOL..
I keep reading about different things you cats decide to smoke and they sound just too good not to try. The pulled pork is unbelievable as are the turkey smokes and prime rib roasts. Bear's dried beef is another whole episode of wow..
I get to reading about buckboard bacon and all of that line of threads and it sounds excellent to try. I always hate what I see in the stores and figure I can't really mess it up too bad and the trash does go out once a week in case. Probably why everyone else does it too.. Kroger down here has butts on sale, so off we go hunting bacon butts..
I pick up three and have the butcher de-bone one and cut it in half for me as I know zip about cutting meat up to make it resemble anything edible as a rule. Well he does the cutting and apparently removed the fat cap on the one he cut for me as it had none on it when I unwrapped it later. I'm not thrilled but unwrap the other butt I was gong to use also and it is perfect for bacon with a decent cap on it and had a good seam to cut along for me. I de-boned it and cut it in half and put it in TQ and CGB pepper curing in two bags and used the other pieces from the first butt roast for what will become pulled pork ham with TQ and brown sugar curing in those bags.
So now I was going to do another pulled pork butt (as I am out suddenly) so I prepped the third butt for pulled pork and put it in the fridge wrapped for a Sunday smoke.
I also picked up a rack of spare ribs, after seeing all of those rib posts, and worked out the numbers to allow me to do the butt and ribs together.
I followed Bear's pulled butt smoke instructions like before and put on the butt at 5AM Sunday morning.
By 10AM I was ready to add the ribs and had the temp in the smoker where the ribs would work for me. Using the 3-2-1 method with some Williams pork rub. Not a real sugar fan on ribs myself.
Around 1:30 I wrap 'em and add a little apple juice and back on for two hours. I also am at temp on the butt and foil it in a pan with some apple juice also.
4PM I unwrapped the ribs and put 'em back on for one more hour.
Here's what they looked like at 5:15 when I pulled 'em.
They're cut in two pieces to fit in the MES 30 of mine. Thinner piece was on top rack.
Here's a shot of one sliced for effect.
Plated up. Bones slid out cutting them in half of course.
And the pulled pork butt came out around 8PM. I just barely tried some but it is good too.
My name is Griz and I have a smoking problem..