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Thanks guys! I use the 2-2-1 method for babybacks. So I think my best bet would be to do the 2-2, bring them to room temp, foil them up and refrigerate til tomorrow and then toss them in the oven or on the grill. I will let you guys know how it works out. Thanks again!
Chaz
My parents would like me to smoke some babybacks for Sunday. However, im going to be busy on Sunday and not able to tend to the smoker. So is it possible to smoke them for 2 hours on Saturday and then carry thru on Sunday with 2 hours foil wrapped in the oven and then the last hour in the oven...
I did the whole spray of apple juice or whatever every hour on my 1st butt and it took forever as well. So what I do now is spray it down when smoke has stopped. This way when you have to open the smoker to add chunks/chips, you spray it down at that time and you wont have to open it up every...
I am just wondering how 160 was the temp to foil (if you choose to do so). Why not 150 or 180? Just curious if there is in fact a reason why 160 is the chosen # as I sit thru a PP stall in the 140s. Thanks in advance!
Sounds like you have a good plan in place. The only thing I could add is that when you foil them up, you may want to add some apple juice before you wrap them up. This will give a nice flavor and keep them moist. Good luck and dont forget the Qview!
Meat: 2.5# pork butt
Wood: Hickory chunks
Rub: Salt, pepper, cumin, cayenne, chili powder, paprika and brown sugar.
Smoke time/temp: 240-250 in a disposable aluminum pan til IT 195. A few squirts of SoFlaQuer's finishing sauce after being sliced up.
These tasted AWESOME! It was my...
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