NDKoze
Moderator
Just curious what everyone has planned for this week's Easter weekend?
I am going to go with a tried and true Boston Butt.
It will go into the brine on Tuesday (4/15), out of the brine at 10:00pm on Wednesday (4/16) and add a Yellow Mustard binder and Excalibur Smokehouse BBQ seasoning, back into the fridge for a two hour rest to let the binder and seasonings start to make their magic, then onto the smoker at midnight.
I'm gonna try this trick that many of you have started where I will ramp up the temp starting with 100 degrees (to avoid the "belch") for 30 minutes and then up to 225 until the internal temp hits 198-202 or so. It will then be foiled/toweled/coolered for a two hour rest and then pull. I am traveling 2 1/2 hours for Easter to my folks house on Friday morning. So I'll be reheating when we get there depending on which meal we'll have it for. Thus the reason for smoking this a day early.
I am taking the smoker with me because we will be smoking (between two smokers) two-three 25lb batches of Venison Pepper Stix and one 25lb batch of Venison Bacon. See Venison Bacon post in the Bacon section or via link below for more information:
http://smokinitforums.com/index.php?topic=1562.0
I am going to go with a tried and true Boston Butt.
It will go into the brine on Tuesday (4/15), out of the brine at 10:00pm on Wednesday (4/16) and add a Yellow Mustard binder and Excalibur Smokehouse BBQ seasoning, back into the fridge for a two hour rest to let the binder and seasonings start to make their magic, then onto the smoker at midnight.
I'm gonna try this trick that many of you have started where I will ramp up the temp starting with 100 degrees (to avoid the "belch") for 30 minutes and then up to 225 until the internal temp hits 198-202 or so. It will then be foiled/toweled/coolered for a two hour rest and then pull. I am traveling 2 1/2 hours for Easter to my folks house on Friday morning. So I'll be reheating when we get there depending on which meal we'll have it for. Thus the reason for smoking this a day early.
I am taking the smoker with me because we will be smoking (between two smokers) two-three 25lb batches of Venison Pepper Stix and one 25lb batch of Venison Bacon. See Venison Bacon post in the Bacon section or via link below for more information:
http://smokinitforums.com/index.php?topic=1562.0
