Here at SMF I'm more of a reader than a poster since I'm still in the learning phase. However, I think what I accomplished the other day is post-worthy, and the credit belongs to all of you. Without reading the good and the bad, the successes and the oh-so-close threads, my knowledge sauce bucket would still be 100% empty, instead of about 10% full.
So, here we go.
When I can sneak away to Costco without the wife in tow I try to come back with enough meat to bait an escaped Jurassic Park T-Rex. In the cart went almost 19lbs of pork butts and 10lbs of babybacks. The ribs are on the smoker now at 225, but this is a butt story.
Fancy ain't my name, so nothing more than a commercial rub that I like accompanied them into the MasterBuilt 44" Sportsman Elite gas blower. I like the glass door because it somewhat mitigates my need to look inside to check the transformation from dead to delicious.
From my first experience, and based on reading here, I knew this would take longer than I would otherwise expect. Steeling myself for a meat marathon, in they went at 1630. The chamber settled in at 275 and my beer and I kept an eye on it until the wee hours. My alarm rang obscenely at 0830; it was time for the first IT check. The meat thermometer slid in like it was in freefall, and the needle pegged at 206. The bark looked like armor plating.
Out. Foil. Rest. Four hours later the IT was at 160. Release from the cooler. Shred.
Here comes the ultimate acolade: My wife, who isn't easily impressed nor a massive fan of BBQ, especially if it has "too much smoke", said it was the best thing to come out of smoker yet. She was even actively picking at it as we shredded it together.
Fork drop!
So, here we go.
When I can sneak away to Costco without the wife in tow I try to come back with enough meat to bait an escaped Jurassic Park T-Rex. In the cart went almost 19lbs of pork butts and 10lbs of babybacks. The ribs are on the smoker now at 225, but this is a butt story.
Fancy ain't my name, so nothing more than a commercial rub that I like accompanied them into the MasterBuilt 44" Sportsman Elite gas blower. I like the glass door because it somewhat mitigates my need to look inside to check the transformation from dead to delicious.
From my first experience, and based on reading here, I knew this would take longer than I would otherwise expect. Steeling myself for a meat marathon, in they went at 1630. The chamber settled in at 275 and my beer and I kept an eye on it until the wee hours. My alarm rang obscenely at 0830; it was time for the first IT check. The meat thermometer slid in like it was in freefall, and the needle pegged at 206. The bark looked like armor plating.
Out. Foil. Rest. Four hours later the IT was at 160. Release from the cooler. Shred.
Here comes the ultimate acolade: My wife, who isn't easily impressed nor a massive fan of BBQ, especially if it has "too much smoke", said it was the best thing to come out of smoker yet. She was even actively picking at it as we shredded it together.
Fork drop!