Had a small Graduation party for my daughter this past weekend, smoked 2 pork butts her party. Use sweat rub of mine I picked up at lowes to give it a try.View attachment 454238
I used apple wood for the smoke and I started it off in my offset smoker for a good 3 hrs to get some of the charcoal flavor in the pork.
So in the offset at 11pm the night before and around 2am I switched over to the propane vertical box smoker so I could set it and catch some sleep. Had and alarm for the pit temp incase it got to hot or cold, and got up around 530am put some more apple wood chunks in the smoker and went back to sleep. Woke up at 830 and put them in a pan with a little apple cider vinegar and covered with foil. Put in a inkbird probe and set the alarm to go off at 203 deg. They finally reached temp around 1pm, pulled the pan off the smoker and let them rest for 2hrs for the party to start a 3pm. We had 18 people so we had enough leftover to send each house hold home with a good size bag of pork and enough for us to have 2 dinners later in the week.
made up a little North Carolina bbq sauce simmered it for a few min help the ingredients marry since i forgot to make it a week ahead of time. Normally I just mix everything together and shake the container whenever I go in the fridge.
Apple cider vinegar, little brown sugar, salt,pepper,garlic powder red pepper flakes, ketch up, and a little bit of hot sauce
11am started it off in the stick burner with 1 chimney of charcoal and apple wood chunks
830 am ready to wrap
finished cooking ready to rest
pulled and ready to eat
I used apple wood for the smoke and I started it off in my offset smoker for a good 3 hrs to get some of the charcoal flavor in the pork.
So in the offset at 11pm the night before and around 2am I switched over to the propane vertical box smoker so I could set it and catch some sleep. Had and alarm for the pit temp incase it got to hot or cold, and got up around 530am put some more apple wood chunks in the smoker and went back to sleep. Woke up at 830 and put them in a pan with a little apple cider vinegar and covered with foil. Put in a inkbird probe and set the alarm to go off at 203 deg. They finally reached temp around 1pm, pulled the pan off the smoker and let them rest for 2hrs for the party to start a 3pm. We had 18 people so we had enough leftover to send each house hold home with a good size bag of pork and enough for us to have 2 dinners later in the week.
Apple cider vinegar, little brown sugar, salt,pepper,garlic powder red pepper flakes, ketch up, and a little bit of hot sauce
