...a progressive drool-view for part of my humble contribution to this week's readers.
I didn't waste any time getting these into the smoke today. My wife brought them home lastnight and I got home early from work today...apparently 18-hrs in my Q-Fridge is long enough.
We have a 200 mile round-trip drive planned for in the morning to go on a "double-date" with our new friends...shopping!!!
I'll be pushing the clock getting these pulled before we leave on Tuesday.
A bit lean on the fat-cap with one, but I'll make due:
I scored the fat at 3/4-1" spacing...this should shrink-up nicely as it renders down without pulling off to one side or to center:
Laying on my modified bakers racks, which fit onto the vault smoke chamber grates...the butts will stay on these until it's pulled pork time. If I decide to pan/tent the butts, I can fit one rack into a 12" x 18" pan and cover to steam/rest:
Ancho Chilli/Red Bell Pepper rub combo...I like the two of these rubs so much I just had to try them blended together:
Onto the 4th grate position, with a 12" x 18" baking pan of water on the first rack position for extra humidity and to catch drippings for a natural finishing sauce later:
So, we have a drip/water pan, and the factory water pan to keep things moist all night long:
Smoke is on at 3:20 pm Mountain Time @ 265-275*, and I'm layering the smoke by alternating the smoke wood every 2 hours using chips and fragments, beginning with hickory, then mesquite. I'll stop adding smoke wood after the 6th hour and let the remains take over from there. Hope my temps aren't too hot that they blast right through the stall, but not hot enough to make my time-line...I have about 18 hours total to get 'em finished. I'll probably drop the chamber temp back to 240* after 7-8 hours...we'll see what the I/T's look like at that point and play it by ear.
I think we used up our last frozen pulled pork 2 weeks ago, so this smoke is over-due.
See ya with updates later!