Time to get off my butt and get some more butt in the freezer. Up before the birds sing I fired up my SQ36 with some hickory splits with the weed torch, no coals needed.
I had a nine pound porkbutt coated with mustard and then a 50-50 combo of Jeff's Original rub and
chilerelleno
's basic pork rub, works!
I got that butt on and then started working on dehydrating some maters, knew it was going to be a long day for a old guy
Started out smoking the butt for about four hours at 265º, it was looking good.
I bumped the smoker temp up to the 300º zone but had some trepidation going much higher. I reached out to
chilerelleno
for some advise and he told me that at over 8lbs and bone in I should be pretty good to go from 350º to 375º. Man was he right, a real tip of the cap to you John, saved a ton of time and came out with a great bark and juicy as could be. I sure did go thru some hickory splits tho! Pulled when it passed the toothpick test just as the fire was beginning to die down
Bone pulled clean as could be
As nice and juicy as this butt was I wasn't about to miss out on the added flavor that Chef Jimmy's finishing sauce provides, had a batch made up and sitting on the counter all day, poured it in and got to working with the new bear claws
After drinkin' straight whiskey for four solid hours about all I could get done for dinner was a pulled pork sammy on a homemade bun with some SBR. It was wonderful!
In a stroke of dumb luck, or drunkards luck, the maters were done right before I stumbled down the hall to go to bed
The final tally this morning was eight half pound vac-sealed bags for the freezer and a little something to work with
Tending the fires at this age ain't as easy as it used to be, but it's still a hell of a great way to spend the day and get that smoke flavor that can't be beat. Thanks for lookin' in, and here's hoping you are all staying safe and finding a little joy in life, we only get to go around once, try to smile every day. RAY
I had a nine pound porkbutt coated with mustard and then a 50-50 combo of Jeff's Original rub and
chilerelleno
's basic pork rub, works!
I got that butt on and then started working on dehydrating some maters, knew it was going to be a long day for a old guy
Started out smoking the butt for about four hours at 265º, it was looking good.
I bumped the smoker temp up to the 300º zone but had some trepidation going much higher. I reached out to
chilerelleno
for some advise and he told me that at over 8lbs and bone in I should be pretty good to go from 350º to 375º. Man was he right, a real tip of the cap to you John, saved a ton of time and came out with a great bark and juicy as could be. I sure did go thru some hickory splits tho! Pulled when it passed the toothpick test just as the fire was beginning to die down
Bone pulled clean as could be
As nice and juicy as this butt was I wasn't about to miss out on the added flavor that Chef Jimmy's finishing sauce provides, had a batch made up and sitting on the counter all day, poured it in and got to working with the new bear claws
After drinkin' straight whiskey for four solid hours about all I could get done for dinner was a pulled pork sammy on a homemade bun with some SBR. It was wonderful!
In a stroke of dumb luck, or drunkards luck, the maters were done right before I stumbled down the hall to go to bed
The final tally this morning was eight half pound vac-sealed bags for the freezer and a little something to work with
Tending the fires at this age ain't as easy as it used to be, but it's still a hell of a great way to spend the day and get that smoke flavor that can't be beat. Thanks for lookin' in, and here's hoping you are all staying safe and finding a little joy in life, we only get to go around once, try to smile every day. RAY
