We're going to get the smoker out for the first time tomorrow, and I'm preparing the roast beast to be sacrificed to the gods of hickory and apple wood.
Last time I rubbed this much boston butt, a female Navy seaman (seaperson?) from
Southie gave me a black eye.
3 comments:
Man-O-Man! That looks great. What kind of smoker do you have? And, how long you going to smoke that bad boy?
I have a Chargriller basic grill/smoker from Lowes. It's pretty much a copy of the old "drum laid on its side and cut down the middle" style of smoker. There are vents on either side to regulate heat and to allow air flow to draw the smoke across the meat.
I put charcoal and woodchips on either side of the barrel with the meat in the center. I try to keep the smoker at between 180 and 200 degrees, adding charcoal as necessary, for between 2 and 4 hours. We'll smoke it for the first couple of hours, then let it cook through with just indirect heat until it's about 165 to 170 degrees on the meat thermometer.
Irish Woman will whip up some of her Irish Blessing Barbecue Sauce (You pour the bourbon in long enough to cross yourself a couple of times), and we'll shred the pork and serve it with some grilled potatoes, country style green beans, and cold adult beverages.
Dayum that looks nice.
And be careful around those Waves.. ;)
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