Here in Chicagoland the weather is starting to cramp my smoking style. I guess I shouldn't complain as we've had it pretty mild so far (thank you El Nino) & it's been up in the '60's lately. Nice enough in fact, that I took a pork butt out of the freezer Monday, rubbed it up yesterday with the Dizzy Dust & got it going late this morning. Of course today it is 44 degrees, overcast & windy. Almost like it was for my first pork butt earlier this spring. This is my third one this year.
I got my butt out of the 'fridge this morning & got going on the smoker. I used mostly hickory with a little peach for the first several hours & then switched over to all-peach for the mac & cheese I'm about to add. Got the butt in the smoker, let her go & wrapped it at 160 degrees a little while ago, as this one is being a little more stubborn than the other two I did this summer & the wife will be home from work in another couple of hours. I also maxed out my smoker to 275. I still plan on letting it rest for at least 30 minutes before pulling & adding my pig dip (finishing sauce) with just a little bit more of the rub.
I'm about to add my mac & cheese in a little bit, so I thought I'd post a few pics. I also smoked up some fajita-marinaded shrimp for lunch, a recipe Chef Jimmy J supplied. It was great & I have a thread on it over in the seafood section.
Dizzy Dust applied-
Mac & cheese going in-
Edited by Tumbleweed1 - 11/20/15 at 5:36am