All I can say is, yesterday's smoke was
AWESOME... !!!!
As I mentioned before, I rubbed the shoulder with
Jeff's rub and let it sit overnight in the fridge. I fired up the smoker with lump and hickory, got it up to 240, then grated the beast, spritzing every hour or so with my apple juice/Old Grand-Dad mixture. I foiled it at 170, added some more spritz mixture, let it get to 200 internal, then removed it from the grates. It sat for a bit, then I pulled it for sammies. I mixed in some of my
Carolina style finishing sauce http://www.smokingmeatforums.com/for...ead.php?t=7691 and called it supper. Also on the menu were
Goody Girl Championship Potatoes http://www.smokingmeatforums.com/for...ead.php?t=8060 and fresh corn on the cob.
Also, during the shoulder smoke, I built a Scottish fatty, with hard boiled eggs (of course), sharp cheddar cheese and scallions for the center. I rubbed the outside with
Jeff's rub and black pepper. After about 2 hours or so, the internal temp was up to 165-170, so I removed it and brought it inside the house.
My wife was sitting in the living room, smelled the aroma and aked, "What is that wonderful smell?!" It's our brunch, dear... and before I knew it, we had kids and grandkids knocking at the door... it was gone in 15 minutes! I should have made two...
All in all, a great day!
Q-view will be here this afternoon... stay tuned!
