Who doesn't love a good American BBQ on Labor Day? Figured instead of burgers and dogs would do some pulled pork, chicken, and all the fixin's.
Started out with a 9 lb butt. Rubbed SPOG and added on some paprika and cumin.
Into the smoker around 1 am at 250 using char-hickory pellets. The next morning...
While that was cooking I whipped up three BBQ sauces. Regular(SBR type), Carolina Mustard, and Vinegar sauce. Shout out to chef jimmyj on his sauce recipes. The mustard and vinegar are his and are excellent.
Picked up a 6.5 lb yard bird, spatched it, and seasoned up with Stubb's yardbird rub.
Butt in the MES and Chicken in the SV24 gasser. The TP-20 was pulling double duty.
Forgot to mention I wrapped when the butt hit 170. Pulled it at 204.
Here she is pulled and ready to go. Clean pull.
Yard bird done was done using hickory at 300-325ish. Pulled 165 in breast.
And the chicken. Did some pulled, sliced, and left the dark meat/wings in tact.
Whipped up a batch of Gary's gary s beans that smoked for about 4 hours.
The spread.
Doesn't get much better than this.
And finished off with a Key Lime Pie a la Joe xray that I had made the day before. Forgot to get a pre-sliced shot so took this after I started to cut and remembered. Home whipped cream to go on top.
Tasty meal for sure. Everything came out well. Had planned to do smoked mac and cheese but realized when I was making sides I didn't have all of the ingredients so that got nixed. Other than that we were all able to eat and send some food to the neighbors and in-laws. Thanks for checking it out! Stay safe out there.
John
Started out with a 9 lb butt. Rubbed SPOG and added on some paprika and cumin.
Into the smoker around 1 am at 250 using char-hickory pellets. The next morning...
While that was cooking I whipped up three BBQ sauces. Regular(SBR type), Carolina Mustard, and Vinegar sauce. Shout out to chef jimmyj on his sauce recipes. The mustard and vinegar are his and are excellent.
Picked up a 6.5 lb yard bird, spatched it, and seasoned up with Stubb's yardbird rub.
Butt in the MES and Chicken in the SV24 gasser. The TP-20 was pulling double duty.
Forgot to mention I wrapped when the butt hit 170. Pulled it at 204.
Here she is pulled and ready to go. Clean pull.
Yard bird done was done using hickory at 300-325ish. Pulled 165 in breast.
And the chicken. Did some pulled, sliced, and left the dark meat/wings in tact.
Whipped up a batch of Gary's gary s beans that smoked for about 4 hours.
The spread.
Doesn't get much better than this.
And finished off with a Key Lime Pie a la Joe xray that I had made the day before. Forgot to get a pre-sliced shot so took this after I started to cut and remembered. Home whipped cream to go on top.
Tasty meal for sure. Everything came out well. Had planned to do smoked mac and cheese but realized when I was making sides I didn't have all of the ingredients so that got nixed. Other than that we were all able to eat and send some food to the neighbors and in-laws. Thanks for checking it out! Stay safe out there.
John