Saturday’s are for college football, Sunday’s are for smoking fine meats, such as ribs, wings, brisket, pork shoulder or butt… this little beauty here is an 11 lb bone in Boston butt, I trimmed about 2 lbs of fat off. Boston butts are similar to briskets, you don’t want the fat too thick, then it won’t render, but you don’t want to get rid of it all either. After it’s trimmed I inject it with equal parts apple juice, Worcestershire and soy sauce… keep what ever you don’t use when your injecting. After that I rub down both sides, every inch of exposed meat with Deli Style mustard. This is a binder for the rub. Different meats get different binders. Then the rub is really basic, salt/garlic/pepper first, then a nice coating of McCormicks applewood bbq rub, nothing fancy. She went in the smoker at 8 am, and in about 2 more hours I’ll be pulling it apart. I smoke to 165, then wrap in tin foil to finish the rest off. Keep my smoker temp around 250 the whole time and I smoke butts in a combination of Cherry and Applewood. The cherry wood helps get the bark a nice red tint. Here are some before pictures, I’ll post after pictures later tonight or tomorrow.
This is my retirement plan, when I retire from being a pipe welder, I’m going to smoke BBQ…
This is my retirement plan, when I retire from being a pipe welder, I’m going to smoke BBQ…
