gm nostr. Today is BBQ day! Gonna smoke some meats. 🤤
Discussion
And maybe some other stuff 😉
Three pork butts and a chicken. Dry rub applied. Smoker turned on at 9am.
Spray liberally with apple juice every 30 minutes. This caramelizes the dry rub and helps it form a layer of 'bark' on the outside of the pork butt.
https://video.nostr.build/ce15b06ca3125fa66cba1847a74ec74363ca86ccf5b9417e3608ade2259fc8a7.mp4
When the butts get up to 145-150°F take them out and wrap in aluminum foil. Try to keep a 'bathtub' under the butt. You want to hold in the juices. I do a double wrap in case it sticks to the grill grates. This guy on the bottom right was an eager beaver. A couple hours later I wrapped the other two.
Take the chicken off at 165°F. This trooper outlasted the first pork butt. Usually the chicken cooks faster.
Oops I never finished my thread. Take each butt out at 200-205°F. Let it rest for about 30m. This allows the residual heat to render all the remaining fat. At this point you can pull the meat apart, pour some finishing sauce over it and serve. We smoke in bulk and freeze them, so these three butts were each put in a 2 gallon freezer bag, wrapped in a towel, and put in a cooler to rest overnight. In the morning they go in the freezer. Next week we'll serve one up for Thanksgiving (in another state ;-). Be sure to provide a selection of Carolina BBQ sauces. There are three different categories: tomato based western North Carolina sauce, vinegar based eastern North Carolina sauce, and mustard based South Carolina sauce. These are like children, they are each different and charming and I love them all deeply.
We popped a second chicken in when the first butt came off and ate it for a late dinner. It was perfect. Hot and smoky and juicy as all get out. 👌 Follow this recipe to wow your relatives at the holiday meal. Be warned: You will be expected to provide this ambrosia for your extended family on an annual basis. But don't fret, it's good to be needed. 😉
Looking good!