Re: What's in your smoker?
I bought a fresh butt on sale, a small one, my preference, and rubbed it up with my latest
batch of rub, and it came out really nicely. I am NOT a FOILER, I always left my butts on
for 3-5 hours and they end up the way they end up. But the one time I foiled, I have to
admit, it was particularly delicious and pulled into a moist, juicy pile of meat. So I thought,
maybe I can just learn from the masters and change.....hell, I used to BOIL RIBS. So WTH,
I tried it again and it was GOOOOoood. Pulled out a chunk on the end for the a-hole landlady
and took this photo.....it tastes great, too. Smoke, 2 hours, Foil, 1.25 hours, SBR sauce and
a carmelizing heat sucked out of the last of the coals with all the vents wide open.
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