Pork, Pork, ah More Pork
Sandy wanted PP for Supper tonight so I got up at 4:30 am and tossed on a simple breakfast fatty made with homemade pork breakfast sage sausage, and stuffed with my own CB, eggs, co jack cheese. To be honest I didn’t firm up the sausage enough after rolling out in the freezer and it was falling apart only to be saved by the strip bacon weave, making it look much better than it was. This was followed by country pork ribs I rubbed down with Ricks KC Rib Rub the night before for lunch. Last but not least was a 10lb pork butt rubbed down with the same Rib Rub and injected with 2 TBS of the rub to a Cup of Apple Juice and placed in the fridge to marinate all night. The wood of choice was Pecan and Pear. Temps in the smoker ran 225-250. The fatty was pulled off with internal temp of 160. The Butt was wrapped at internal temp of 155 and taken off at 208.
Pics are below for this smoke.
Prep the night before:
All is on the smoker. We had a rain storm the night before and my pear wood was damp hence the heavy smoke which was evident for 15 minutes after each wood load. There were no ill effects that I could tell.
Breakfast served:
Lunch is served:
Supper is served:
Plate with flour tortilla sammy:
Top it all off with a fresh peach Daiquiri: I may be porked out for the day!
Sandy wanted PP for Supper tonight so I got up at 4:30 am and tossed on a simple breakfast fatty made with homemade pork breakfast sage sausage, and stuffed with my own CB, eggs, co jack cheese. To be honest I didn’t firm up the sausage enough after rolling out in the freezer and it was falling apart only to be saved by the strip bacon weave, making it look much better than it was. This was followed by country pork ribs I rubbed down with Ricks KC Rib Rub the night before for lunch. Last but not least was a 10lb pork butt rubbed down with the same Rib Rub and injected with 2 TBS of the rub to a Cup of Apple Juice and placed in the fridge to marinate all night. The wood of choice was Pecan and Pear. Temps in the smoker ran 225-250. The fatty was pulled off with internal temp of 160. The Butt was wrapped at internal temp of 155 and taken off at 208.
Pics are below for this smoke.
Prep the night before:
All is on the smoker. We had a rain storm the night before and my pear wood was damp hence the heavy smoke which was evident for 15 minutes after each wood load. There were no ill effects that I could tell.
Breakfast served:
Lunch is served:
Supper is served:
Plate with flour tortilla sammy:
Top it all off with a fresh peach Daiquiri: I may be porked out for the day!
