Hey everyone,
Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the last two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.
The local grocery store didn't have any large bone in butts so I ended up with 2. Both were about 4 lbs. Here they are as I'm getting ready to start the rub process Friday night.
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
First a slathering of yellow mustard followed by a rubdown
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
or
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
Grill fired up and ready to smoke. I used a drip pan filled with apple juice.
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
And the meat goes down
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
I used a combination of apple and green mesquite chips soaked in water and laid on top of quality lump charcoal for the heat and smoke source. A nice smoke starting to happen
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
Here's the last shot. One of the butt's after I pulled it off the smoker. Then I wrapped it in foil and poured apple juice over it. The I put it in a cooler wrapped in towels for about an hour. In the meantime we had the fatty as an appetizer.
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
I had almost a whole one left. Last night I chopped it up and today I brought it into the office, covered in sauce and is now sitting in a crock-pot. Can't wait for lunch!
Thanks for looking.
Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the last two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.
The local grocery store didn't have any large bone in butts so I ended up with 2. Both were about 4 lbs. Here they are as I'm getting ready to start the rub process Friday night.
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
First a slathering of yellow mustard followed by a rubdown
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
or
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
Grill fired up and ready to smoke. I used a drip pan filled with apple juice.
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
And the meat goes down
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
I used a combination of apple and green mesquite chips soaked in water and laid on top of quality lump charcoal for the heat and smoke source. A nice smoke starting to happen
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
Here's the last shot. One of the butt's after I pulled it off the smoker. Then I wrapped it in foil and poured apple juice over it. The I put it in a cooler wrapped in towels for about an hour. In the meantime we had the fatty as an appetizer.
http://www.shutterfly.com/lightbox/v...944dfefaeb216b
I had almost a whole one left. Last night I chopped it up and today I brought it into the office, covered in sauce and is now sitting in a crock-pot. Can't wait for lunch!
Thanks for looking.