So, I've made bbq before, with my church, or uncle, but never by myself.
I got a Weber smoker, a box of Kingford charcoal briquettes, and applewood chips. I picked up a 8.39 lb pork butt.
Made some rub(https://www.charbroil.com/community/dry-bbq-rub-recipe/), covered the butt in rub, let sit in the refrigerator at 6:30pm. Tomorrow, at 6 am, I'll remove the meat from the refrigerator. At 7am, I plan on filling the weber with most of the charcoal, make a hole in the center. Use about 15 or so briquettes in a chimney to burn to coals, pour into the center, and then throw on several handfuls of chips. Fill tray above with water, and set on the butt, fat side up.
Cook at 225 for about 12 hours. If it's not up to 195 or so by then, I'll cover in foil and cook in the oven at 225, the actually smoke seeping in, as I understand it, already happened in the first 4-5 hours, so there's no point in continuing to rely on the smoker. After it has cooled overnight, will shred in the morning.
Plan on making this sauce(https://recipegoldmine.com/grillsauce/cheerwine-barbecue-sauce.html).
Any thoughts?
I got a Weber smoker, a box of Kingford charcoal briquettes, and applewood chips. I picked up a 8.39 lb pork butt.
Made some rub(https://www.charbroil.com/community/dry-bbq-rub-recipe/), covered the butt in rub, let sit in the refrigerator at 6:30pm. Tomorrow, at 6 am, I'll remove the meat from the refrigerator. At 7am, I plan on filling the weber with most of the charcoal, make a hole in the center. Use about 15 or so briquettes in a chimney to burn to coals, pour into the center, and then throw on several handfuls of chips. Fill tray above with water, and set on the butt, fat side up.
Cook at 225 for about 12 hours. If it's not up to 195 or so by then, I'll cover in foil and cook in the oven at 225, the actually smoke seeping in, as I understand it, already happened in the first 4-5 hours, so there's no point in continuing to rely on the smoker. After it has cooled overnight, will shred in the morning.
Plan on making this sauce(https://recipegoldmine.com/grillsauce/cheerwine-barbecue-sauce.html).
Any thoughts?