Ok, I'm still figuring out the Qview, so this may be a little sketchy, but I'm posting this for practice. I had a 6.44# bone-in butt and a couple rack of bb's.
The ribs-top one got Jeff's rub, the bottom one my usual rub, which has more spice & herbs. All 3 were rubbed the day before. I'm using a used CS Smokette, after years of improvising w/ an OLD propane grill and a weber kettle.Per CS I don't preheat the smoker, set it to 225, and used 3 oz of apple chips; I would use 4 next time.
2 hours - time to foil. Mixture of 1/4 cup each Jumex peach nectar and Maker's Mark in each packet. Went 2-1.25-1. such a nice day, I'm bbq-ing barefoot (this was mid-sept).
The butt hit 160 at about 4-1/2 hrs, got foiled. I was doing a rotating batch, after the ribs came off after about 5 hours, some beer-soaked brats went on for 1-1/2 hrs, they came off and a batch of beans went on. Kind of a hybrid recipe of part of Dutch's and my Gramma's. I had bush maple beans, so it was already kind of sweet so I skipped the pineapple; added a bunch of cooked bacon bits, 1/2 a big chopped onion sauteed just a bit in the bacon fat for more flavor, some chopped green pepper, ketchup, brown sugar with cider vinegar added, black pepper, and gulden's.
a first look at the innards
what happened to the leftovers - enchiladas verdes: a large can of green Las Palmas sauce, about 3 cups of the shredded pork; 1/2 chopped sweet yellow onion; 1/4 of a lg. green pepper, chopped; 1/4 cup chopped fresh cilantro; dried oregano, garlic powder, salt, pepper, cumin, old bay; 1/2 # of cubed fresh mozz. (didn't have queso fresco or cotija on hand). topped w/ rest of sauce and grated cheddar into 350 oven til bubbly and melty. Served w/ refries and a slaw of finely sliced cabbage mixed w/ salt, pepper, cumin, dash of sugar, rice wine vinegar, lime juice, cilantro
no money shot of a pretty plate - my hubby is beginning to think I'm batty taking all these pix. thanks for bearing with me on this posting/qview learning curve! next up, my fatties for all to see.... never would've thought I'd say that...