Friday I picked up a 9.4 pound porkbutt, injected it with straight apple juice , and coated it with mustard and Chile's Basic Pork rub, in the fridge till the morning. Up at 2am I pre-heated the Pro 100 to 180º and put the butt in with a pan of hickory chips, went back to bed for a couple of hours. At 4.30 I fired up the SQ36 offset with a few coals and some hickory splits, before the birds were singing. Got the smoker dialed into to 275º and transferred the butt to the offset, the plan was to go naked all the way with no spritzing, lifting the door just costs too much time. Was a beautiful morning when the sun came up, a great day to tend the fires.
I made it to about noon when curiosity took over, figured I give the butt a spritz
Checked it at 195º, just a little way to go
Pulled at 203º, toothpick tender, wrapped in foil and toweled in the cooler. Time for Balviene Doublewood
One drink led to another and then it was time to unwrap the package
After searching the entire house twice for the bear claws I got for Xmas we gave up, pulled the shoulder bone
Pulled the meat with a pair of forks, added the saved renderings and a cup of
chef
jimmy's finishing sauce
Sliced one of my homemade buns and piled on some PP and SBR
Had some homemade slaw for a side, figured it'd go better on my sanny
Drilled that wich with a Rolling Rock and was one happy fellow! Yesterday not wanting to get into a rut, I mixed up some of the PP with diced chilis, onions, spicy salsa, and some Mexican cheese, rolled up some flour torts and into a baking dish. Covered the enchiladas with green sauce and more cheese, into a 325º oven for a hour.
Got one onto a plate nicely with some sour cream on the side, second one wasn't so neat, but tasted great
Today I'll bag up the rest of the PP for the freezer, mix up a couple of bags with some SBR for my 94 year-old FIL, he loves the stuff. So that's my story and I'm sticking to it. Thanks for lookin' in! RAY
I made it to about noon when curiosity took over, figured I give the butt a spritz
Checked it at 195º, just a little way to go
Pulled at 203º, toothpick tender, wrapped in foil and toweled in the cooler. Time for Balviene Doublewood
One drink led to another and then it was time to unwrap the package
After searching the entire house twice for the bear claws I got for Xmas we gave up, pulled the shoulder bone
Pulled the meat with a pair of forks, added the saved renderings and a cup of
chef
jimmy's finishing sauce
Sliced one of my homemade buns and piled on some PP and SBR
Had some homemade slaw for a side, figured it'd go better on my sanny
Drilled that wich with a Rolling Rock and was one happy fellow! Yesterday not wanting to get into a rut, I mixed up some of the PP with diced chilis, onions, spicy salsa, and some Mexican cheese, rolled up some flour torts and into a baking dish. Covered the enchiladas with green sauce and more cheese, into a 325º oven for a hour.
Got one onto a plate nicely with some sour cream on the side, second one wasn't so neat, but tasted great
Today I'll bag up the rest of the PP for the freezer, mix up a couple of bags with some SBR for my 94 year-old FIL, he loves the stuff. So that's my story and I'm sticking to it. Thanks for lookin' in! RAY
