Seasoned a small 4lb boston butt with bone in last night with my own dry rub mix of:
2 parts grinded black pepper
1 part kosher salt
1 T paprika
1 T onion powder
1 T garlic powder
I use a Brinkmann 2 Door Vertical Charcoal with Lava Rocks in my water pan
Heated it up to 250 at 9am this morning. Put the meat on at 10am. Let her smoke with Apple chunks. Spritzed with Apple Cider Vinegar every hour.
After 5 hours, at 3pm, I wrapped in foil and let it coast another 3 hours. She was sitting at 210 degrees at 6pm (8 Hrs).
Wrapped her in foil and a towel for 30 min before pulling.
Had a torrential downpour for 30 min around 4pm but smoker kept on crankin.
Enjoyed with a fresh pea salad for dinner
2 parts grinded black pepper
1 part kosher salt
1 T paprika
1 T onion powder
1 T garlic powder
I use a Brinkmann 2 Door Vertical Charcoal with Lava Rocks in my water pan
Heated it up to 250 at 9am this morning. Put the meat on at 10am. Let her smoke with Apple chunks. Spritzed with Apple Cider Vinegar every hour.
After 5 hours, at 3pm, I wrapped in foil and let it coast another 3 hours. She was sitting at 210 degrees at 6pm (8 Hrs).
Wrapped her in foil and a towel for 30 min before pulling.
Had a torrential downpour for 30 min around 4pm but smoker kept on crankin.
Enjoyed with a fresh pea salad for dinner