Way to hot to go out and fish, but the wife found this 8 1/2 # butt in the freezer so on the smoker it goes.
Thought I'd give this rub a go. Found it down in Cedar Key.
Spiced it up the night before. Also injected it with some bitter orange marinade by Iberia.
Decided to use my old Brinkman R2D2 over my Great Outdoor Smokey Mountain smoker. I really am not aiming for pulled pork but more of a sliced pork. Although since the R2D2 seems to get hotter than the GOSM, I may end up with pulled pork and that ain't a bad thing. Also went with the Playbox sand again over the water pan. Temps were up to 250* without a hitch.
Around 2 1/2 hours into the smoke (using hickory and oak chunks) I've already got a good bark forming on the butt.
Since the R2D2 has no easy access to the fire pan, atleast not on mine, I will transfer it over to the GOSM and some fresh coals in around another hour and let it finish up there. Not sure if I am going to wrap this in foil on the smoker yet or not?
Well time for the transfer to the Great Outdoor Smoker. I was amazed how well the "EL Cheapo Brinkman" preformed. In fact I think I could finish it in there as there were still some very hot coals in the pan. But I am also sure I might just come up short and and second batch of coals would be warranted.
Seems my wife had a different opinion on sliced pork or pulled pork. So we discussed it politely over a couple of Beers. I told her than it would take alot longer to achieve the 195 to 200* pulled pork level and that sliced pork would still be quite tender. I must say I put forth a good effort.
Needless to say, I didn't win
After another hour and a half, it was time to pull out the pork and drain off the juices.
Re-wrapped in foil and transferred to a small cooler for an hour or so.
Dang, almost forgot to take a final shot. Pulled pork, chunky style!! Already mauled over abit.
Got plenty left over for sandwiches and plenty of sauce to put on it.
Took me almost 9 hours on my GOSM to do a 5 lb butt. This was an 8 1/2 lb butt and the old EL Cheapo Brinkman with GOSM in tandem did it in 7 hours. Not to shabby for a smoker thats over 28 years old.
Thought I'd give this rub a go. Found it down in Cedar Key.
Spiced it up the night before. Also injected it with some bitter orange marinade by Iberia.
Decided to use my old Brinkman R2D2 over my Great Outdoor Smokey Mountain smoker. I really am not aiming for pulled pork but more of a sliced pork. Although since the R2D2 seems to get hotter than the GOSM, I may end up with pulled pork and that ain't a bad thing. Also went with the Playbox sand again over the water pan. Temps were up to 250* without a hitch.
Around 2 1/2 hours into the smoke (using hickory and oak chunks) I've already got a good bark forming on the butt.
Since the R2D2 has no easy access to the fire pan, atleast not on mine, I will transfer it over to the GOSM and some fresh coals in around another hour and let it finish up there. Not sure if I am going to wrap this in foil on the smoker yet or not?
Well time for the transfer to the Great Outdoor Smoker. I was amazed how well the "EL Cheapo Brinkman" preformed. In fact I think I could finish it in there as there were still some very hot coals in the pan. But I am also sure I might just come up short and and second batch of coals would be warranted.
Seems my wife had a different opinion on sliced pork or pulled pork. So we discussed it politely over a couple of Beers. I told her than it would take alot longer to achieve the 195 to 200* pulled pork level and that sliced pork would still be quite tender. I must say I put forth a good effort.
After another hour and a half, it was time to pull out the pork and drain off the juices.
Re-wrapped in foil and transferred to a small cooler for an hour or so.
Dang, almost forgot to take a final shot. Pulled pork, chunky style!! Already mauled over abit.
Got plenty left over for sandwiches and plenty of sauce to put on it.
Took me almost 9 hours on my GOSM to do a 5 lb butt. This was an 8 1/2 lb butt and the old EL Cheapo Brinkman with GOSM in tandem did it in 7 hours. Not to shabby for a smoker thats over 28 years old.
