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No, no not that. Get your mind out of the gutter. I fired up the smoker at 4:30 this morning. Got a nice hunk of pork working as I write. With a couple side dishes it'll be really good. Wish ya'll could come for supper but I'm sure you're too busy anyway (hopefully):biggrin
We need pics....pics or it didn't happen!
Sorry, no pictures. I have a 6 foot 4 300 pound son. As soon as that thing hit the table it was like throwing it to pack of wolves. I almost lost a hand trying to get it on the table. Maybe next time. It was delicious I might add.
Sounds like this: Once upon a time in a land far far away there was a nice piece of Pork :dono
Tough to beat a home smoked butt. Try to catch them on sale for $1.39/lb, throw on a simple rub, and smoke it low and slow. Better than from any bbq joint AND much cheaper.
I agree.
I use a commercially available apple-smoke flavored rub on my butts and use apple and pecan wood when I smoke it. What do you guys use?
On butts, we make our own rub adopted from Cheryl and Bill Jamison's book Smoke and Spice. It's called Southern Succor Rub and seems to have just the right amount of heat. They have another one called Wild Willy's Number One-derful Rub that I put on my ribs and chicken.
Southern Succor:
1/2 Cup of Ground Black Pepper
1/2 cup of paprika
1/2 cup of turbinado sugar
1/4 cup of kosher salt
4 teaspoons of dry mustard
2 teaspoons of cayenne
Thanks Stymie. I’ve found a couple other rubs that I would like to try but it’s hard to beat something that tastes so good as it is. I’ll add this one to the bunch and force myself to start trying them – seems like I’m looking for a reason to fuel my smoking addiction!
Memphis Dust
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Ragin’ Cajun Rub
1/4 cup coarse salt (kosher or sea)
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon filé powder
2 teaspoons freshly ground white pepper
1 teaspoon ground bay leaf