Just yesterday I smoked some lamb, and today I’m starting a pork butt for a get-together tomorrow night. 14.2 lbs at $2.29/lb from Costco. I’ll use 1.5 cups dust and 2.5 Tbsp salt, similar to last time. 2015: started the smoker with hickory chips at 225℉ 2050: meat is on the smoker! And it’s actually set to 225℉ this time. Marked probe is on top. 0730: 169℉ and 173℉ 0930: 171℉ and 180℉ - raising the temp to 275℉…
Read more »14lbs pork butt at $1.89 per pound from Costco. 5.9 lbs salmon from Costco at $6.99 per pound. Ready for the rub! 2025: started the smoker, with apple chips this time, at 225℉. 2050: salted and Memphis dusted the pork, 1.5 cups dust, .5 tsp salt per pound (2 1/3 Tbsp). Rubbed and ready 2110: it’s on the smoker! Marked probe on bottom. Starting to cook! Fortunately the lighting on my deck is awesome in this spot.…
Read more »I’ve smoked a couple things here in Idaho, and learned that it doesn’t really matter where you’re making the meat, as long as you have a good starting point. Costco, in MD, and Sam’s Club here, have both provided excellent canvases on which to add smoke. Here in Idaho, though, I haven’t done pulled pork yet. Sam’s had a 10.8 lbs’er, $1.98 per pound. Well, it’s time. We’ve got a baby coming any day now, and it’ll be nice to have a ton of extra meat in the freezer.…
Read more »We’ve got some of Sarah’s best friends in town, and some of their family is coming over Sunday, so I’m busting out the smoker to feed everybody. Time for some pulled pork! 2030, Friday: salted the 15 lbs butt with 2.5 Tbsp salt. It’s in the fridge now until Saturday night, when I’ll put 1 cup rub on and start it smoking at 225℉. 2215, Saturday: put the butt on the smoker at 225℉, after putting the rub on.…
Read more »Alright! Time to BBQ for some other people. We’re throwing a baby shower for some friends of ours, and one of the I’m going to bust out the pork butt recipe I used last time, and do it the same. I got a 15 lbs butt from Costco again - it looks beautiful. There’s a bunch of dry rub from last time leftover in the cabinet. 24 Feb 2018, 1420: Began trimming the pork (took out chunks, left layers of fat about 1/8" thick - leaving a little more fat than last time), and then salting it.…
Read more »I began prep on Sunday night with 16 lbs of pork butt split into three parts, and 5.5 pounds of salmon. I used the typical salmon recipe, this time I did one quart of brine and still separated things into 4 bags. I used this pulled pork recipe, and this dry rub recipe per Ben’s recommendation. The pulled pork recipe looked to be a reasonable beginner’s complexity, too… I considered this pork butt set to be just three of the one used in the recipe, so I had 1 cup of dry rub that I used on the three.…
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