- Feb 13, 2016
- 11
- 14
I started with a 9....well almost 10 lb pork butt.
Gave her a little rubby rubby and let her sit in the fridge for about 4 hours, I have heard people doing this for longer or brining which i do with chicken but had no time. but letting it sit did give it a good caramelized crust thingy on it.....so far so good.
now just to let the smoker heat up and give myself a little drinky poo while we wait...also i have noticed what works for me with these smokers is I soak the smallest wood chips i can find in the bag plus some of the biggest, I fill the tray (dont use the little chip adder unless i need to add more latter) with the small chips on the bottom then put the bigger ones on top. get about hour and twenty min like that of smoke before refilling, I let the chips preheat in the smoker then throw the good ol meat in there.
foods in..........couple beers and some relaxation never hurt anyone. now we wait.
....went to bed, woke up and this is how it turned out...I had to take the pic Of the other side cuz I had to try it and then so did everyone else, sooooooo the other side is a little.......lets say picked at lol. but the taste is great. now just gotta pull it......YESSAH
