post #21 of 21
Originally Posted by Drewed View Post

I light my smoker and set it on its way to 225(ish.)  I then go inside and remove my butt from the fridge or cooler and wash the brine off with warm water.  I dry my butt off and rub in the rub.  Once the smoke hits temp, I stick temp probes in and toss it in the smoker.

Practice good food handling skills (plastic cutting boards, watch for cross contamination, don't drop the meat on the floor, keep your cat off the counter, etc) and you will be fine.
This, no need to rush. You will have time. The range is 40-140. The temp won't rise to the 40 instantly without adding heat.

I always use boneless and never tie them so I can get more bark.