Hi guys,
So i was expecting 8-10 friends over for the big game, and wanted to put together a nice feast, with as much of the meal smoked as possible... I did not disappoint.
I lit my smoker Saturday night just before midnight (used my Brinkmann Charcoal smoker instead of my smokin-it, it gives a better bark and smokering). I had an 8 pound butt that I injected with apple juice, vinegar and brown sugar, and then 4 hours later applied my usual KC style dry rub. The butt went on at about 1am when my smoker reached 240*. It took a little to get it up to temp, as when I started the outdoor temperature was -17C. Here are the pics of the prep.
I smoked it until about 8am, the IT reached 163*, so i wrapped it in foil and let it go until it reached 202*, and then unwrapped it for another half hour to take on a touch more smoke and dry up the bark a bit. Here is a pic before pulling, and during the pull.
My next task was to put together 2 fatties, which I had never done before. I found another thread on this forum to learn a proper bacon weave, and away I went... it all came out real nice! The first pic is spicy sausage, stuffed with monterey jack and jalapeno, the second is sweet sausage stuffed with sweet peppers and cheddar.
I also smoked up some Mac N Cheese and ABT's closer to gametime, everyone was really impressed at the taste/quality of the food, which to me is a huge compliment. I did not care who won the game, just that everyone enjoyed themselves and had a good time, and everyone asked if they could come back for a cookout during the NHL playoffs, so all in all it was a great success! Here is a couple more pics!
So i was expecting 8-10 friends over for the big game, and wanted to put together a nice feast, with as much of the meal smoked as possible... I did not disappoint.
I lit my smoker Saturday night just before midnight (used my Brinkmann Charcoal smoker instead of my smokin-it, it gives a better bark and smokering). I had an 8 pound butt that I injected with apple juice, vinegar and brown sugar, and then 4 hours later applied my usual KC style dry rub. The butt went on at about 1am when my smoker reached 240*. It took a little to get it up to temp, as when I started the outdoor temperature was -17C. Here are the pics of the prep.
I smoked it until about 8am, the IT reached 163*, so i wrapped it in foil and let it go until it reached 202*, and then unwrapped it for another half hour to take on a touch more smoke and dry up the bark a bit. Here is a pic before pulling, and during the pull.
My next task was to put together 2 fatties, which I had never done before. I found another thread on this forum to learn a proper bacon weave, and away I went... it all came out real nice! The first pic is spicy sausage, stuffed with monterey jack and jalapeno, the second is sweet sausage stuffed with sweet peppers and cheddar.
I also smoked up some Mac N Cheese and ABT's closer to gametime, everyone was really impressed at the taste/quality of the food, which to me is a huge compliment. I did not care who won the game, just that everyone enjoyed themselves and had a good time, and everyone asked if they could come back for a cookout during the NHL playoffs, so all in all it was a great success! Here is a couple more pics!
