It's Wednesday 10/10 and almost the whole crew where I work is in town at the same time due to Hurricane Michael.
15+/- people with too little work to go around.
That's a rare occurrence and one worth putting together a lunch for everyone to hobnob and waste some time.
So I put it to the Big Boss about doing a nice lunch and offered to smoke some Butts, instead of him buying subpar meat from one of the local BBQ joints.
Told him to take care of getting all the sides and beverages lined up.
So here I am with 4 Butts totaling 31lbs in the smoker for an overnight cook to be serve for Thursday's lunch.
Best thing is, I told him I'd be bushed from tending my charges all night, so all I have to do tomorrow is show up with the meat for lunch, eat and go home again.
I'll be making a big batch of SoFlaQuers Finishing Sauce, and bringing both some regular SBR and modified SBR BBQ sauces.
The modified SBR is great, sweet and savory with a spicy finish.
3C SBR (1 bottle)
1C Apple cider vinegar
3/4C Honey
2T Pork rub
Heat in sauce pot till steaming hot, stirring often.
16:00pm Butts Rubbed and Ready
https://i.imgur.com/LtYh4Dy.jpg
17:00pm Butts in the Smoker
Running 225°-250° over a mix of Hickory and Cherry.
Smoker has settled in at 236° +/- 2°
https://i.imgur.com/Txvt0gT.jpg
04:30am Checking My Charges
Cruising along, though currently in the stall.
Just checked IT and it's averaging 171° for the four.
Nudged the temp up to 250°.
Time for another catnap.
https://i.imgur.com/odZ29HF.jpg
09:45am Butts are Done
Had one, the largest of course, ready a whole hour before the other three.
The rest were pretty close together.
All wrapped up and in a cooler awaiting lunch.
https://i.imgur.com/HxKhl61.jpg
