My adventure into smoking meat continues. For the last day of 2016 I'm taking on my first pork butt, well butts actually since I found two wrapped inside the Costco plastic. Total starting weight is 13.88 lbs, and they look about evenly sized. Kicking things off last night at 2200, I hit 'em with a dry rub over a yellow mustard base. Covered in plastic wrap, they slept in the fridge until 0500.
The Masterbuilt 44' Sportsman Elite got fired up and the meat hit the grates right at 0600 over hickory and alder chunks and an aluminum pan of water. The chip mix is simply because that was the last of the hickory I have on hand. An hour into the smoke the chamber temp is holding at 250 degrees.
I wouldn't have attempted this without the information gleaned from the Basic Pulled Pork sticky (started in 2007!). The finishing sauce will be courtesy of SoFlaQuer's sticky (posted 11 years ago!). Good information is timeless.
Many hours to go. Wish me luck.
The Masterbuilt 44' Sportsman Elite got fired up and the meat hit the grates right at 0600 over hickory and alder chunks and an aluminum pan of water. The chip mix is simply because that was the last of the hickory I have on hand. An hour into the smoke the chamber temp is holding at 250 degrees.
I wouldn't have attempted this without the information gleaned from the Basic Pulled Pork sticky (started in 2007!). The finishing sauce will be courtesy of SoFlaQuer's sticky (posted 11 years ago!). Good information is timeless.
Many hours to go. Wish me luck.