Working on my first butt (8.75 lbs) and so far she's looking great! Trimmed a little of the fat cap, covered her in mustard and then Jeff's rub about midnight Thursday. I know most things I've read have said to rub the night before which would probably equate to about 10 or 12 hrs prior, but I had to make a decision...either stay up until midnight or get up even early than I already had to and of course I chose the first. My plan was to get her on at midnight Friday night for a family get together around 4 p.m. Saturday (today). Didn't think it would hurt anything going a little earlier on the rub since she was going to be wrapped up tight and chillin in the fridge.
Anyhow, I had to wait out the slight chance of thunderstorms because it turned into a 3 hour light show with a 2 inch downpour that ended just in time to throw up the ezup (off the deck this time!) and heat up the smoker! Everything was on schedule to get the butt on at midnight last night (Friday) as planned.
For the chicks, I figured until my first spritzing at 2 a.m., I could go ahead and get the 3 of them in the brine for about a 9 hour soaking....2 are Slaughterhouse Poultry brine by Tip Piper and 1 back into the Competition Style brine I tried and liked last weekend. Looking at 4 to 4 1/2 hrs on them again at 165*.
During the evening I mixed up some Memphis Mustard Style slaw and some of SoFlaQue Finishing Sauce. Also picked up corn on the cob to smoke. And to round out the menu for the afternoon, a bbq wouldn't be without of course Dutch's Wicked's! Those my friends will be a part of all my future fixin's!
On with the Qview - More to follow as I pull the Chicks from the brine and pull some pork later!
Got the butt all rubbed up and ready for her midnight date!
After the first 2 a.m. spritzing (106*) with a mix of apple juice and cider vinegar, I took me an 1 1/2 hr nap and spritzed again at 3:30 (128*) and 5 a.m. (142*) My 6 a.m spritz came it at 151* and the following picture just before then. When I got up at 8 a.m. she was heating up to 160*. Almost ready for wrapping at 165*). Temp's seem to be moving along as hoped.
Almost time to start working the chicks again and give my butt another spritz, so we'll see you in a bit with more Qview!
Anyhow, I had to wait out the slight chance of thunderstorms because it turned into a 3 hour light show with a 2 inch downpour that ended just in time to throw up the ezup (off the deck this time!) and heat up the smoker! Everything was on schedule to get the butt on at midnight last night (Friday) as planned.
For the chicks, I figured until my first spritzing at 2 a.m., I could go ahead and get the 3 of them in the brine for about a 9 hour soaking....2 are Slaughterhouse Poultry brine by Tip Piper and 1 back into the Competition Style brine I tried and liked last weekend. Looking at 4 to 4 1/2 hrs on them again at 165*.
During the evening I mixed up some Memphis Mustard Style slaw and some of SoFlaQue Finishing Sauce. Also picked up corn on the cob to smoke. And to round out the menu for the afternoon, a bbq wouldn't be without of course Dutch's Wicked's! Those my friends will be a part of all my future fixin's!
On with the Qview - More to follow as I pull the Chicks from the brine and pull some pork later!
Got the butt all rubbed up and ready for her midnight date!
After the first 2 a.m. spritzing (106*) with a mix of apple juice and cider vinegar, I took me an 1 1/2 hr nap and spritzed again at 3:30 (128*) and 5 a.m. (142*) My 6 a.m spritz came it at 151* and the following picture just before then. When I got up at 8 a.m. she was heating up to 160*. Almost ready for wrapping at 165*). Temp's seem to be moving along as hoped.
Almost time to start working the chicks again and give my butt another spritz, so we'll see you in a bit with more Qview!
