Prepped the Butt (8 lb) the night before used Famous Dave's Rib Rub for Butt and BB along with a mixture of Apple Juice and Capt. Morgan's as a spray. Put Butt on at 4:00 am, the ribs at 12:00 pm. Used three cycles of smoke, would add chunks after no smoke was visible. Temp inside smoker varied from 225-240 all day. I used two digital thermometers one for the butt and a remote version for the inside of the smoker (probe through potato next to butt). The remote was very handy. I set the alarm on it to go off if the temp hit 240. Then I would watch it if it climbed I would adjust, usually it settled itself back down. I could keep an eye on it without sitting on the smoker (even though I did, I had to many people coming over to screw up the meat). The butt came off after it was 165 F and into oven at 250 until 200 F. I contemplated leaving it in the smoker until it was 200 F but went for convenience. The butt rested for 1hr then pulled. Added Soflaquer's finishing sauce and it was fantastic. Everything was ready at 5:30 pm the butt took 12 hrs exactly. I followed the instructions I found on the forum for smoking butts to the T and it couldn't have went smoother for my first time. Thanks!
The ribs were falling apart b/c so tender. Used 2-2-1 method which I think was too long. Maybe try 2-1-1 next time. Finished ribs with Sweet Baby Ray's original. I also made some of Dutch's Baked Beans (huge hit). Sorry about the pics I only was able to get Shots of the finished products. I wish I got one of the butt before I pulled it b/c it had great color and bark very good the bone slipped right out.
Guests at the cookout stated that the Meat was better than local Q restaurants. Couldn't have done it without this forum and the great suggestions and recipes.
(the chicken 1/4's were from the day before, I seasoned my new Smoke Hollow #5 and then smoked the chicken, it turned out great)
Again I thank you and my 15 stuffed guests thank you!
Coach
The ribs were falling apart b/c so tender. Used 2-2-1 method which I think was too long. Maybe try 2-1-1 next time. Finished ribs with Sweet Baby Ray's original. I also made some of Dutch's Baked Beans (huge hit). Sorry about the pics I only was able to get Shots of the finished products. I wish I got one of the butt before I pulled it b/c it had great color and bark very good the bone slipped right out.
Guests at the cookout stated that the Meat was better than local Q restaurants. Couldn't have done it without this forum and the great suggestions and recipes.
(the chicken 1/4's were from the day before, I seasoned my new Smoke Hollow #5 and then smoked the chicken, it turned out great)
Again I thank you and my 15 stuffed guests thank you!
Coach