My first ever Labor Day smoke (and overnight smoke) consisted of 2 - 5# butts, a batch of wicked beans (my first try solo), and some bacony-abts (first try for those too). All were smoked with delicious cherry wood in a handy-dandy new smoke box that was given to me as a gift
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The cheeks were rubbed down with two different rubs. One was Jeff's and the other was from the meat market that was called "hickory bacon". They were placed on the smoker last night around 7pm and spritzed every hour (until internal hit 160) with straight apple juice. When the internal temp hit 160 the cheeks were placed into a foil pan and continued to smoke until internal hit 195. They came off this morning at 11am.
The wicked beans are now a staple when I get the smoker going as they are the most tasty beans I've yet to have.
Smoke box with yummy cherry wood
Smoke box on coals (minion method used)
Butts rubbed and ready for the smoke
Ingredients for wicked beans
Beans ready for smoker
Smoked goodies ready to eat
The cheeks were rubbed down with two different rubs. One was Jeff's and the other was from the meat market that was called "hickory bacon". They were placed on the smoker last night around 7pm and spritzed every hour (until internal hit 160) with straight apple juice. When the internal temp hit 160 the cheeks were placed into a foil pan and continued to smoke until internal hit 195. They came off this morning at 11am.
The wicked beans are now a staple when I get the smoker going as they are the most tasty beans I've yet to have.
Smoke box with yummy cherry wood
Smoke box on coals (minion method used)
Butts rubbed and ready for the smoke
Ingredients for wicked beans
Beans ready for smoker
Smoked goodies ready to eat
