chihuahuatn
Newbie
Hello Fellow BBQ’ers,
Some of my instructors and some of my family have been asking for some more pork BBQ and since I can't let anyone down I obliged. As you can see from my pics my ‘Royal Oak’ offset smoker has seen better days btw two moves and monthly BBQ use the smoker it has seen some abuse over the last 6 years. However it still performs great and has some character (we need more pics of well used smoker btw).
Last night I picked up 3x 8pds butts from Publix, all 3 were injected with Cherry Coke and Chris Lilly’s “injection recipe” and left to rest wrapped in the fridge overnight. This morning while the smoker was warming up each had a different rub applied. #1 had Brown Dog Riba Rub applied #2 had Mr. Pilleteri's Rub A Butt Seasoning (Local Alabama favorite) #3 had Adam's rib rub
The butt’s went on at 10AM today @250 ish temp with Cherry and Hickory wood….I will keep everyone updated as to how they progress….
Mike
Some of my instructors and some of my family have been asking for some more pork BBQ and since I can't let anyone down I obliged. As you can see from my pics my ‘Royal Oak’ offset smoker has seen better days btw two moves and monthly BBQ use the smoker it has seen some abuse over the last 6 years. However it still performs great and has some character (we need more pics of well used smoker btw).
Last night I picked up 3x 8pds butts from Publix, all 3 were injected with Cherry Coke and Chris Lilly’s “injection recipe” and left to rest wrapped in the fridge overnight. This morning while the smoker was warming up each had a different rub applied. #1 had Brown Dog Riba Rub applied #2 had Mr. Pilleteri's Rub A Butt Seasoning (Local Alabama favorite) #3 had Adam's rib rub
The butt’s went on at 10AM today @250 ish temp with Cherry and Hickory wood….I will keep everyone updated as to how they progress….
Mike
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