I want to start of by saying thanks to everyone that told me that I was on the right track with my first Butt so here is the full weekend worth of Q
Saturday I started off with a Duck smoked with hickory (the only wood I have at the moment) I also did some stuffed mushrooms. They are stuffed with onions, jalapeños, cream cheese, Cobly jack cheese, crushed ritz crackers, and some pork sausage.
Then on Sunday I did my first butt. I use mustard and a rub similar to jeff's rub. The butt took a full 13hrs to get to 195 then I pulled it and wrapped in towel and put it in a cooler for another 1hr 1/2. Also did some stuffed poblano peppers I used the same stuffing as I did with the mushrooms. I threw a fatty (to freeze and eat later) in there also that was mild pork sausage with green peppers, mushrooms, jalapeños, Pepper jack cheese, onions, and some black beans then wrapped in bacon.
For sundays dinner I use the left over duck and made a jambalaya with some sausage I had in the freezer. Served with some saute'd zuc's and yellow squash.
Saturday I started off with a Duck smoked with hickory (the only wood I have at the moment) I also did some stuffed mushrooms. They are stuffed with onions, jalapeños, cream cheese, Cobly jack cheese, crushed ritz crackers, and some pork sausage.
Then on Sunday I did my first butt. I use mustard and a rub similar to jeff's rub. The butt took a full 13hrs to get to 195 then I pulled it and wrapped in towel and put it in a cooler for another 1hr 1/2. Also did some stuffed poblano peppers I used the same stuffing as I did with the mushrooms. I threw a fatty (to freeze and eat later) in there also that was mild pork sausage with green peppers, mushrooms, jalapeños, Pepper jack cheese, onions, and some black beans then wrapped in bacon.
For sundays dinner I use the left over duck and made a jambalaya with some sausage I had in the freezer. Served with some saute'd zuc's and yellow squash.
