I visited my local butcher shop and acquired a choice 9.5lbs pork butt for the official breaking in of the smoker. I buttered it up with dijion mustard and rubbed it with McCormicks Grill Mates "smokehouse" rub. As it turned out we (being my dad, and brother) pulled an all nighter feeding the beast with oak to maintain 215 degrees. All told, my magnificiant butt was smoked for 13 hours. I then double wrapped it in foil for a stint on the gas grill to top it off. It pulled apart easily as you would expect, but my gut feeling (based on past smokings) is that maybe a bit longer in the smoker would have helped. 1 1/2 hr per lbs put us right in the range where we needed to be, but I just did not get to 190 internal, like I would have wanted. All in all it was a success and to boot tasted pretty damn good on ciabatta bread.
"smoke um, if you got um"
Dont let that hack Saunders cook on this thing. He might try to tell you he has several years experience cooking steaks at scheldes, however most of that time was spent as a smack-talking pitman who got his butt kicked in the back parking lot by greg kiander.
ReplyDeleteCan you send him an invite to this? I did, but he said he cannot post to it. RB
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