Well I mentioned in another thread that I was planning a 2 stage smoke today and it's in the STS getting happy as I type.
The plan:
With the limitations I have with my little Stove Top Smoker (STS) I can only get to about 212* and unless I wrestle the two sections apart (this is a converted 2 section steamer pot) I only get 4-5 hours of smoke from it. They tend to stick together very well after an hour or so of smoking and it's kinda hot.
So I'm going to smoke for roughly 4 or 5 hours (or until the smoke gives out) then pan it with some apple juice and cover tightly as possible with foil and finish it in the oven at 300-350 for another 4-5 hours.
I'm forced to time it as I can not find a meat thermo here to save my butt (pun intended). Everywhere I go they look at me like I have three nipples or something. I figure I have more than enough cook time planned and hopefully a good nudge will squash it to pp goodness. If I can gently coax some juicy meat off the edges I figure I'm done.
The rub:
All measurements are very approximate.
1/2 C sugar
1/8 C fine ground coffee (it was a whim)
1 Tbs cumin
1 Tbs coriander
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp crushed red pepper (Fresh too. I bought the dried pods locally and ground em myself)
The butt got slathered with spicy yellow mustard and the rub was poured on and massaged into place.
The plan:
With the limitations I have with my little Stove Top Smoker (STS) I can only get to about 212* and unless I wrestle the two sections apart (this is a converted 2 section steamer pot) I only get 4-5 hours of smoke from it. They tend to stick together very well after an hour or so of smoking and it's kinda hot.
So I'm going to smoke for roughly 4 or 5 hours (or until the smoke gives out) then pan it with some apple juice and cover tightly as possible with foil and finish it in the oven at 300-350 for another 4-5 hours.
I'm forced to time it as I can not find a meat thermo here to save my butt (pun intended). Everywhere I go they look at me like I have three nipples or something. I figure I have more than enough cook time planned and hopefully a good nudge will squash it to pp goodness. If I can gently coax some juicy meat off the edges I figure I'm done.
The rub:
All measurements are very approximate.
1/2 C sugar
1/8 C fine ground coffee (it was a whim)
1 Tbs cumin
1 Tbs coriander
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp crushed red pepper (Fresh too. I bought the dried pods locally and ground em myself)
The butt got slathered with spicy yellow mustard and the rub was poured on and massaged into place.