Been a few weeks and I've had the itch to smoke something. Found a nice looking, small, butt @ Smiths and knew this was it. It's about 4lbs. Once I get better at this I'm gonna load up this thing up with butts and have a party!
For those that recall, my prior attempts have been good but a bit too smokey. I typically have TBS in my MasterForge gasser, and the taste was not like a campfire or sharp. It was a good taste, just a little too strong. I've decided to monitor and control how much wood I use. Of course I haven't yet cooked the same meats twice so it will take some time to get it figured out.
I don't have quantities, but this is what I used to season in order of quantity in the mix:
Brown Sugar
White Sugar
Lowery (instead of salt)
paprika
cummin
Hatch NM red chili powder
red pepper powder
a tad of cilantro
Rubbed it down with olive oil and generous amounts of the rub. There is a nice fat cap and I intend to leave it sitting just like in the pic for the entire smoke.
Hoping for a tasty bark. Not sure why I forgot garlic, but oh well :)
It's WINDY today, they are saying 20-30 steady with 50 gusts. I moved the smoker to a corner and put some cinder blocks as a break. So far its doing OK temp wise. Glad this is a butt as I understand they are very forgiving on temp.
I'm going to use ~20oz of hickory chunks - when they are gone, they are gone.
Meat started @ 36F internal and smoker is around 230. I intend to try to get it up and hold more in the 250-270 range as I got a bit of a late start. As before I'll try to update this tread as the day wears on....
-Chak
For those that recall, my prior attempts have been good but a bit too smokey. I typically have TBS in my MasterForge gasser, and the taste was not like a campfire or sharp. It was a good taste, just a little too strong. I've decided to monitor and control how much wood I use. Of course I haven't yet cooked the same meats twice so it will take some time to get it figured out.
I don't have quantities, but this is what I used to season in order of quantity in the mix:
Brown Sugar
White Sugar
Lowery (instead of salt)
paprika
cummin
Hatch NM red chili powder
red pepper powder
a tad of cilantro
Rubbed it down with olive oil and generous amounts of the rub. There is a nice fat cap and I intend to leave it sitting just like in the pic for the entire smoke.
Hoping for a tasty bark. Not sure why I forgot garlic, but oh well :)
It's WINDY today, they are saying 20-30 steady with 50 gusts. I moved the smoker to a corner and put some cinder blocks as a break. So far its doing OK temp wise. Glad this is a butt as I understand they are very forgiving on temp.
I'm going to use ~20oz of hickory chunks - when they are gone, they are gone.
Meat started @ 36F internal and smoker is around 230. I intend to try to get it up and hold more in the 250-270 range as I got a bit of a late start. As before I'll try to update this tread as the day wears on....
-Chak
