Smoking Pork Butt!!!
I always wanted to smoke meat. I love pulled pork NC style!
After getting my mac daddy grill this past labor day I knew it wouldn't be Long before I was smoking meat. It is set up to add a fire box and make a Texas smoker.
Well here are the results of my first smoking experience.
I smoked a small butt (3 1/2 lbs). Followed a bunch of instructions from YouTube and other on-line sources. WELL, let me tell you... I am glad I tested it out on a small piece of meet FIRST. 18 hours later when it was suggested it be done in 4 hours I am glad I listened to one instruction. DO NOT TAKE THE MEAT OUT TILL IT IS AT 190 DEGREES.
It was very tasty, Leslie and Hunter both said yummy!!! I am so glad cause I love pulled pork.
Next time, Punch the heat up from 190 to about 210/220, way less rub on the outside (to much for most but I love the spicy bark), more smoke in the first half of smoking. I'm sure the process will get easier with time as most dishes do.
If you are thinking about smoking meat, DO IT! If you can light a fire and read or watch a YouTube, you'll do just fine.
Tomorrow I smoke my first turkey which is in the brine as I post. Yup, I'm baking one too just in case. Don't want to end up eating Thanksgiving Dinner Friday morning in case this smoking session goes the way the first one did...
I'll post a little more detail after I smoke the Turkey...
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