Getting ready for Tailgating at the BIG Game (Chiefs vs. Raiders). We are tailgating, so I'm smoking our meat overnight so its ready for game day. Hopefully get started in the next hour or so. I'm using my big Vertical smoker so I can keep the heat more consistant overnight burn. I've got two bone in Boston Butts and one Brisket. Pics are to come. When I load them, I'll start the pics.....
I love doing brisket in my barrel smoker. I do them over night too around 180degress for 16-20 hrs. Never got the hang of pork butts
Here they be.... On this smoker I'll hang it at 200-215 till they are done. Brisket will be about 12 hours & the butts will be 14-16 hours.
Oh man, I love those big cuts and long smokes! Care to share a pic of the vertical? It looks like a cool set up.
My Uncle built it just before they discovered that he had pancreatitis cancer. In fact about a little over a year after he retired from Hallmark..... He taught and showed a lot in the year that I lived with him.... It's my little piece of him. I'll see him one day....
Right on Chev, thanks for sharing the smoker and the story. I bet you have him on your mind every time you use the smoker, I think it's a great way to carry him with you in your daily life. Very cool smoker he built.
Smelling good, so far.... I'm hoping to get them done by 4 to 6 am. So I can throw them in a cooler till about 10 am.... Going to get some bacon wrapped Japs with cream cheese.... For the tail gate... It's suppose to be a beautiful day.... Getting excited
Well, keep the pics coming. There's a very fine line of what id rather see in the pic department. Woodworking or food....
Yes.... Victory...both the meat & Chiefs won..... Maybe they are for real this year...... The smoked meat was awesome. Sorry didn't get any pics before it got wrapped up in HD wrap. But then I also made some Bacon wrapped Japs. They are the bomb.
Go Alex Smith, 7-0 coming up. Smith is true pro. He was kicked around in SF and now he replacement is choking. He needed the change of scenery years ago. What kind of wood did you use? That looks like a propane heated smoker? I never was able to do a long smoke with charcoal or wood, I have a electric barrel smoker. Just did a butt myself. Put it on last night and it was done by lunch time today. Almond wood and coco/chipotle rub, smoked to 190. 1tbs unsweetened coco powder 1 tbs chipotle chili powder 1 tbs brown sugar 1 tsp garlic powder 1 tsp cumin 1 tsp onion powder 1 tsp pepper cayenne to taste 1 tsp salt Also trying to come up with a BBQ sauce to go with this. To the rub mix, I added a can each of tomato sauce and tomato paste, a few (3-5)canned chipotles in adobo sauce, and a few spoons of the adobo sauce and a tbs of honey, mixed in the food processor and thinned it with beer. I'll try simmering it on the stove a while to blend the flavors. It is pretty good as is. Maybe some liquid smoke flavoring would make it just right? I've never bought any of that, come to think of it, I don't think i have ever seen it in the store. I went looking fore the liquid smoke, right there with all the BBQ sauces. Added 1 tsp liquid smoke and 1 tsp apple cider vinegar. That'll do it
I've been using mulberry here recently. Not over powering, but good flavor. Yes, it's a propane smoker. The wood is put on a grate above the flame. That recipe looks to be a little on the warm side. I tend to keep towards the sweeter side on my boston butt. One day I'll start experimenting with making my own rubs, but I really haven't found one that has just been like "WOW" ...
Pork butts are easy....Set up indirect heat is best-I use apple and or cherry wood chunks for smoke as well as apple juice in drip pan. Figure 2 hrs/lb and smoke em around 225-230 until the meat stalls around 165. Then bump up the heat to 300-375 until the meat is around 190-200. These are my better halfs favorite so I cook them the most. Back ribs are right behind as my favorites.
Nice, I don't go above 300 never, "just my preferance" Apple, I use lot of Cherry..... After 35 years, sugar maple still my favorite for pork butts! Although a good Hickory can't be beat!
I'd be intetrested I'd be interestedin your sweet rub recipe. I'm still a bit new to smoking pork butts, and they are candy to me. I've been doing one or two a week last few months. I like this Carolina rub- it made my last few butts exceptional 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 1 tablespoon cayenne pepper 1/4 cup paprika My previous favorite was a chipotle rub, good flavor from the smoked jalepeno 2 dried chipotle peppers (use 3 to heat it up a little) 3 tablespoons black pepper 2 tablespoons dried oregano 1 tablespoon dried cilantro leaves 1 bay leaf 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon ground dry orange peel
