Well, My Sunday started off at about 5:30 am. The previous night, my lovely wife picked up a 8.5 lb. Boston Butt for pulled pork.
I patted the butt, smeared it with yellow mustard and coated it with a top secret rub, wrapped it in Saran wrap and put it in the fridge to sleep until the morning. I also used Bob's Brine to brine some salmon for lunch the following day. That brine made the dish....That and Dutch's Maple Glaze. (Dutch, that glaze was amazing! Tons of compliments!) After the fish was put to bed, I rolled out some Whole Hog sausage, scrambled a couple of eggs and rolled it all up with some shredded cheddar for a nice breakfast fatty. We also did a plain sausage and bacon fatty.
Here are the Qview's......
Me and my early morning helper
This is a little out of focus, but so was I at that time of morning....
What an awesome idea! These were fantastic!
Both Fatties on biscuits drizzled with real maple syrup. WOW! These were amazing!
After Breakfast, I popped on the Brined Salmon. I Mopped them with Dutch's Maple Glaze when they hit about 130 degrees.
Now for the butt!
I had my 13 year old son rolling with the "Come check out my butt....How does my butt smell?" jokes....Priceless!
Here is the Butt about 1/2 way through cooking. I was spraying it with an Apple Juice/Bacardi Rum mixture about every hour after the temp rose above 100 degrees.
Here is the finished butt. This thing hit a plateau at about 155 degrees and it hit a smaller one at about 177 degrees. I finished it off in a 250 degree oven, while wrapped in a double layer of foil.
All in all I'd have to say that these forums have helped me reach a level of quality in smoking that a month ago I never thought I could reach. So to those of you starting out, just keep studying what others have done and don't be afraid to add your own innovations to your smoking.
Good luck to all.
Oh yeah, I almost forgot!
I have achieved the level of BBQ transcendence known as TBS! I'm really happy about that!
I patted the butt, smeared it with yellow mustard and coated it with a top secret rub, wrapped it in Saran wrap and put it in the fridge to sleep until the morning. I also used Bob's Brine to brine some salmon for lunch the following day. That brine made the dish....That and Dutch's Maple Glaze. (Dutch, that glaze was amazing! Tons of compliments!) After the fish was put to bed, I rolled out some Whole Hog sausage, scrambled a couple of eggs and rolled it all up with some shredded cheddar for a nice breakfast fatty. We also did a plain sausage and bacon fatty.
Here are the Qview's......
Me and my early morning helper
This is a little out of focus, but so was I at that time of morning....
What an awesome idea! These were fantastic!
Both Fatties on biscuits drizzled with real maple syrup. WOW! These were amazing!
After Breakfast, I popped on the Brined Salmon. I Mopped them with Dutch's Maple Glaze when they hit about 130 degrees.
Now for the butt!
I had my 13 year old son rolling with the "Come check out my butt....How does my butt smell?" jokes....Priceless!
Here is the Butt about 1/2 way through cooking. I was spraying it with an Apple Juice/Bacardi Rum mixture about every hour after the temp rose above 100 degrees.
Here is the finished butt. This thing hit a plateau at about 155 degrees and it hit a smaller one at about 177 degrees. I finished it off in a 250 degree oven, while wrapped in a double layer of foil.
All in all I'd have to say that these forums have helped me reach a level of quality in smoking that a month ago I never thought I could reach. So to those of you starting out, just keep studying what others have done and don't be afraid to add your own innovations to your smoking.
Good luck to all.
Oh yeah, I almost forgot!
I have achieved the level of BBQ transcendence known as TBS! I'm really happy about that!
