This weekend I'm planning to smoke my first butt for a family dinner Sunday night. I will also be doing up a few slabs of spare ribs to go with it which I've done before and i'm not concerned about. The butt however has me a little scared. I'm planning to smoke the butt saturday pull it and re-heat it on sunday. I will smoke the ribs sunday afternoon. This gives me PLENTY of time to wait out the butt if I need to. Also gives me time to throw on a backup brisket if I need to...
Plan so far for the butt:
slather with yellow mustard
apply a rub yet to be determined
wrap in plastic and fridge over night.
Early saturday morning start smoking
smoke for 1 1/2 hour per lb till it hits 200 IT.
Unknowns are:
To Foil or Not to Foil?
To Spritz or not to Spritz? ( like to spritz my ribs with apple juice and cider vinegar)
I've narrowed down the two rubs I think I would like the best does anyone have an opinion either way?
Rub 1:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Rub 2:
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
What do you all think? I'm using a Brinkman Charcoal Grill/Smoker that I've used for a while and I'm able to keep it pretty steady between 225 and 240 all day long. I usually use a water pan in there but lately have read about using sand or bricks instead. Not sure If I want to experiment with that on this smoke or not.
Plan so far for the butt:
slather with yellow mustard
apply a rub yet to be determined
wrap in plastic and fridge over night.
Early saturday morning start smoking
smoke for 1 1/2 hour per lb till it hits 200 IT.
Unknowns are:
To Foil or Not to Foil?
To Spritz or not to Spritz? ( like to spritz my ribs with apple juice and cider vinegar)
I've narrowed down the two rubs I think I would like the best does anyone have an opinion either way?
Rub 1:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Rub 2:
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
What do you all think? I'm using a Brinkman Charcoal Grill/Smoker that I've used for a while and I'm able to keep it pretty steady between 225 and 240 all day long. I usually use a water pan in there but lately have read about using sand or bricks instead. Not sure If I want to experiment with that on this smoke or not.