Almost the whole crew where I work is in town at the same time due to Hurricane Michael.
15+/- people with too little work to go around.
That's a rare occurrence and one worth putting together a lunch for everyone to hobnob and waste some time.
So I put it to the Big Boss about doing a nice lunch and offered to smoke some Butts, instead of him buying subpar meat from one of the local BBQ joints.
Told him to take care of getting all the sides and beverages lined up.
So here I am with 4 Butts totaling 31lbs in the smoker for an overnight cook.
Best thing is, I told him I'd be bushed from tending my charges all night, so all I have to do tomorrow is show up with the meat for lunch, eat and go home again.
I'll be making a big batch of SoFlaQuers Finishing Sauce and both some regular and modified SBR BBQ sauces.
Butts Rubbed and Ready
Butts in the Smoker
Running 225°-250° over a mix of Hickory and Cherry.
Smoker has settled in at 236° +/- 2°
More to come tomorrow.
15+/- people with too little work to go around.
That's a rare occurrence and one worth putting together a lunch for everyone to hobnob and waste some time.
So I put it to the Big Boss about doing a nice lunch and offered to smoke some Butts, instead of him buying subpar meat from one of the local BBQ joints.
Told him to take care of getting all the sides and beverages lined up.
So here I am with 4 Butts totaling 31lbs in the smoker for an overnight cook.
Best thing is, I told him I'd be bushed from tending my charges all night, so all I have to do tomorrow is show up with the meat for lunch, eat and go home again.
I'll be making a big batch of SoFlaQuers Finishing Sauce and both some regular and modified SBR BBQ sauces.
Butts Rubbed and Ready
Butts in the Smoker
Running 225°-250° over a mix of Hickory and Cherry.
Smoker has settled in at 236° +/- 2°
More to come tomorrow.