Hello everyone,
So I haven't had a chance to smoke in a couple weeks ( beach trip and hospitalization) so this past Saturday i smoked as much as i could!
I smoked A 9.45# Boston Butt, 10# of chicken leg quarters, 11 mild Italian sausage links, and two racks of spare ribs(trimmed to St Louis) and the left over rib tips.The ribs are for a potluck at work on Friday to celebrate us getting new offices for our dept.
in this thread i will only being showing the pork.
I smoked with an all wood fire on my Lang 36 (Black Betty) and used Pecan and cherry (2/3-1/3) mix for the fire wood.
So here is the butt:
i trimmed off some of the fat cap.
Here it is on the hotter end of the smoker in the bottom right hand side
Here it is resting at 201 IT! (went from 6pm -2am)
Next is the sausage. i smoked them about 35 minutes...
Here they are done... i had them for lunch on Saturday and breakfast on Sunday
finally i did two racks of Spares. I bought them whole at $1.87/# and trimmed myself. i hadn't trimmed ribs in a couple years so they might be a little rough. (usually buy them trimmed)
the rib tips on the left and the ribs on the right
I used a savory pecan rub from butcher's BBQ. its a really sweet rub and has a nice pecan flavor.
Only had Sweet Baby ray's Honey BBQ on hand and i was going for sweet so 3.5 hours in
i brushed two layers of the sauce and let them go 30 more minutes. this is them resting.
thanks for looking at my Saturday Smoke. it was therapeutic. i usually try to smoke once week or 3 times a month if i can, but it had been 3 weeks so it was nice to spend several hours with my smoker!
Happy Smoking,
phatbac (Aaron)
So I haven't had a chance to smoke in a couple weeks ( beach trip and hospitalization) so this past Saturday i smoked as much as i could!
I smoked A 9.45# Boston Butt, 10# of chicken leg quarters, 11 mild Italian sausage links, and two racks of spare ribs(trimmed to St Louis) and the left over rib tips.The ribs are for a potluck at work on Friday to celebrate us getting new offices for our dept.
in this thread i will only being showing the pork.
I smoked with an all wood fire on my Lang 36 (Black Betty) and used Pecan and cherry (2/3-1/3) mix for the fire wood.
So here is the butt:
i trimmed off some of the fat cap.
Here it is on the hotter end of the smoker in the bottom right hand side
Here it is resting at 201 IT! (went from 6pm -2am)
Next is the sausage. i smoked them about 35 minutes...
Here they are done... i had them for lunch on Saturday and breakfast on Sunday
finally i did two racks of Spares. I bought them whole at $1.87/# and trimmed myself. i hadn't trimmed ribs in a couple years so they might be a little rough. (usually buy them trimmed)
the rib tips on the left and the ribs on the right
I used a savory pecan rub from butcher's BBQ. its a really sweet rub and has a nice pecan flavor.
Only had Sweet Baby ray's Honey BBQ on hand and i was going for sweet so 3.5 hours in
i brushed two layers of the sauce and let them go 30 more minutes. this is them resting.
thanks for looking at my Saturday Smoke. it was therapeutic. i usually try to smoke once week or 3 times a month if i can, but it had been 3 weeks so it was nice to spend several hours with my smoker!
Happy Smoking,
phatbac (Aaron)
