OK, It's My Turn...

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Gonna Smoke

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Sep 19, 2018
5,001
7,218
South Carolina
...to try my hand at BBB. It's something I've been saying I was going to do for a LONG time, but just kept putting it off. Now, with all of these recent posts and Boston Butts 99¢/lb., the time has come. Well that and the fact that I think I've finally got a scale I can trust...:emoji_laughing:

Boned out a 10 lb. butt and ended up with 2 pieces. Calculated and mixed up the cure and into the fridge for a couple of weeks...
20240109_191939[1].jpg


I'll be back...
 
Ok, it's getting close to the time to smoke my BBB, hopefully Wednesday. I seem to remember a couple of folks not rinsing before smoking, so I've been reading some of the other threads to refresh my memory. Neither mr_whipple mr_whipple or SmokinEdge SmokinEdge rinse, just pat dry, but do you rest overnight afterwards or just straight to the smoker?
 
Ok, it's getting close to the time to smoke my BBB, hopefully Wednesday. I seem to remember a couple of folks not rinsing before smoking, so I've been reading some of the other threads to refresh my memory. Neither mr_whipple mr_whipple or SmokinEdge SmokinEdge rinse, just pat dry, but do you rest overnight afterwards or just straight to the smoker?
I don't. I keep it in the cure until I'm ready to smoke. I pull it out and let it sit on the counter waiting for the smoker to come up to temp... I hot smoke mine on the camp chef pellet pooper. After cooling for a while in a cold oven (just to keep it out of the way and away from the four leggers) I do let it set overnight in the fridge before slicing. Good luck and lets see some slice shots!
 
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