Howdy Folks,
Meowey here with my first smoke of the season. The winter here has been way too long. I'm smoking 4 butts today to feed about 60 folks next Saturday. I ordered 4 butts through my friend Chef Cathy to get the wholesale price. They arrived yesterday, and I picked them up. When I got them home I weighed and rubbed them. One is 6-14, the second is 9-5, the third is 9-9, and the fourth is 11-1. I would like to have seen the pig that the big one came from. I am smoking with Royal Oak briquettes, hickory chunks, and my favorite spray, a 3-1 mix of Apple Juice and Captain Morgan's Spiced Rum. The smoker has settled in at around 240°F.
Rubbed and waiting!
Supplies
Hour 1 - Notice the snow behind the smoker!
I am planning to smoke to 165°F internal, foil, and finish in a 235°F oven, wrap in towels, rest for 1-2 hours, pull and put in foodsaver bags, freeze, and reheat next Saturday.
Will post more q-view as the day progresses.
Take care, have fun, and do good!
Regards,
Meowey
Meowey here with my first smoke of the season. The winter here has been way too long. I'm smoking 4 butts today to feed about 60 folks next Saturday. I ordered 4 butts through my friend Chef Cathy to get the wholesale price. They arrived yesterday, and I picked them up. When I got them home I weighed and rubbed them. One is 6-14, the second is 9-5, the third is 9-9, and the fourth is 11-1. I would like to have seen the pig that the big one came from. I am smoking with Royal Oak briquettes, hickory chunks, and my favorite spray, a 3-1 mix of Apple Juice and Captain Morgan's Spiced Rum. The smoker has settled in at around 240°F.
Rubbed and waiting!
Supplies
Hour 1 - Notice the snow behind the smoker!
I am planning to smoke to 165°F internal, foil, and finish in a 235°F oven, wrap in towels, rest for 1-2 hours, pull and put in foodsaver bags, freeze, and reheat next Saturday.
Will post more q-view as the day progresses.
Take care, have fun, and do good!
Regards,
Meowey