So this may turn into a "Captain's Log, Star date 2000 'n sumpthun" type thread, but here's my plan for a Labor Day meal. As you know, what you plan, and what you do may not be the same, but none the less, here goes:
Wally-World was pretty slim on their meat tonight so I grabed a 7.5 lb Butt Roast, and a 9.5 lb picnic. I plan on pulling them both and probably mixing them (depending on what the picnic looks like on the inside.....open to suggestions if you've got em').
Sunday morning I'll rub the butts (something just wrong about that!) with yellow mustard and the following rub (from somewhere on the web... I think bbq.about.com):
Rub (will probably double):
1/4 Cup Brown Sugar
1/4 Cup Paprika
2 Tbl Black Pepper
2 Tbl Salt (Sea Course of course)
1 Tbl Cayenne
2 tsp Dry Mustard
seal and stow in the icebox for the day.
Sunday Night, I'll get the smoker going, set the computer for 225:
(Trying Jeff's process here)
Cook for 2 hours untouched
At the end of hour 2, spritz with apple juice every hour.
When the computer beeps that the meat is 145, douse with apple juice and wrap with foil (and place wrap on a foil pan)
Cook until the computer beeps that the meat is 205
Wrap with towel and put in cooler for 2 hours
After hour 2, pull the butts. If the picnic looks good, mix with the roast, pour the drippings and mix the meat with SoFlaQuer's finishing Sauce (small mod.):
1 Cup Cider Vinegar
2 Tbl Brown Sugar
1-2 tsp Weber N'Orleans Cajun Seasoning (to taste)
1 tsp Course Black Pepper
1 tsp Red Pepper Flakes (will probably grind in the coffee grinder)
Will most likely reheat the meat in the smoker that afternoon. While I'm at it, I got the stuff for Dutch's beans and of course ABT fixin's. We'll see how my buddy "time" treats me.
Also, I checked on some Apple wood I cut off my tree last year. Split it and burned a little shaving......mmmm, I can't wait! Hopefully some Q-view will follow.....stand by.
Wally-World was pretty slim on their meat tonight so I grabed a 7.5 lb Butt Roast, and a 9.5 lb picnic. I plan on pulling them both and probably mixing them (depending on what the picnic looks like on the inside.....open to suggestions if you've got em').
Sunday morning I'll rub the butts (something just wrong about that!) with yellow mustard and the following rub (from somewhere on the web... I think bbq.about.com):
Rub (will probably double):
1/4 Cup Brown Sugar
1/4 Cup Paprika
2 Tbl Black Pepper
2 Tbl Salt (Sea Course of course)
1 Tbl Cayenne
2 tsp Dry Mustard
seal and stow in the icebox for the day.
Sunday Night, I'll get the smoker going, set the computer for 225:
(Trying Jeff's process here)
Cook for 2 hours untouched
At the end of hour 2, spritz with apple juice every hour.
When the computer beeps that the meat is 145, douse with apple juice and wrap with foil (and place wrap on a foil pan)
Cook until the computer beeps that the meat is 205
Wrap with towel and put in cooler for 2 hours
After hour 2, pull the butts. If the picnic looks good, mix with the roast, pour the drippings and mix the meat with SoFlaQuer's finishing Sauce (small mod.):
1 Cup Cider Vinegar
2 Tbl Brown Sugar
1-2 tsp Weber N'Orleans Cajun Seasoning (to taste)
1 tsp Course Black Pepper
1 tsp Red Pepper Flakes (will probably grind in the coffee grinder)
Will most likely reheat the meat in the smoker that afternoon. While I'm at it, I got the stuff for Dutch's beans and of course ABT fixin's. We'll see how my buddy "time" treats me.
Also, I checked on some Apple wood I cut off my tree last year. Split it and burned a little shaving......mmmm, I can't wait! Hopefully some Q-view will follow.....stand by.
