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Getting ready to fire up the smoker in the AM.
I have a big ten pound butt all ready to go low-n-slow with hickory.
Rub
1C Brown sugar
1C Smoked Paprika
3/4C Seasoned salt
2T Garlic and Onion powders
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I seriously don't like you.
I know, but I can live with it.Quote:
Originally Posted by CarlF
I look to cooking once we get settled in Daphne now that got moved from Birmgham.
John, where can I pick up an application for adoption?
Or, do you need a yard man? ;-) lol
Ya know, now that ya mention it, I've never had an older brother from another mother.
You're adopted, dinner's at 6pm.
What is it that you'll be using to smoke that fine Butt. My eldest son is follower of the "Church of the Green Egg" and preforms weekly ceremonies there, I'm still in the wilderness following the Profit "Weber " so I know not the pleasure of smoking a fine Butt. But I have
brought the hot coals to bear down on them a time or to.
I have a Camp Chef Smoke Vault 24" gas smoker, this what I'm cooking on today.
I also have a Char Broil Infrared Commercial five burner w\ side burner gas grill, I used to smoke on it before I got the CCSV24.
This cook is being done a about 225'F over Hickory.
I just basted with a 50/50 mix of Apple/Orange juice.
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Apple and Orange juice, that sounds interesting, Will keep that in mind, Nice looking hunk of meat.
Man I've empty spot in my stomach to fill now
I can only imagine the battles that rage over the last piece of that bark.
On a related note, Rousse's has butts on sale this week.