Stephen Hammond
TVWBB Member
Daytona 500 1st Smoke
Date and Weather:
2/23/14 (Daytona 500), 26 ºF - 35 ºF, Wind 9 - 15 mph, & Humidity 50-60%
Cooker and Fuel:
22.5" Smokey Mountain Cooker 2014, Apple & Hickory Chunks, and 1 bag plus about 20 Briquets of Kingsford Competition from a 2nd bag
Meat:
2 Cryovac Pork Butt’s from Sam’s Club
Recipe:
Harry Soo “Slap Yo’ Daddy” Bone-In Pork Butt Recipe (a few changes, of course)
Here is a link:http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/
The changes I made: Our Rub, Frank's Hot Sauce, and skipped the Thai Red Sweet Chili Sauce
I went with the recipe mainly because Harry cooks with the Weber Smokey Mountain and we are fans.
Thank you Harry for the Bulk of the Recipe and Procedure!
Times, Notes, and Pic’s:
2/22/14, 8:30 pm, Created our “Beauty and Beast Meat Rub”
2/22/14, 9:00 pm, Rinsed and trimmed
2/22/14, 9:00, Injected
2/22/14, 9:15, Rubbed with vegetable oil, meat rub, and placed in the refrigerator
2/23/14, 5:30, Lit the chimney starter with 40 briquets and wrapped the water pan
2/23/14, 6:00, Poured one full bag of Kingsford Competition Charcoal (16.5 lbs.) in the smoker, made a hole in the center and poured the hot briquets in the hole (Minion Method?) added 1 gallon of hot tap water to the pan
Added 2 Hickory and 2 Apple Chunks after the smoker stabilized with the pork
2/23/14, 6:15, Added the 2 pork butts directly from the refrigerator to the top of the smoker fat cap down
2/23/14, 6:15, Closed the lid and set an alarm on my iPhone for 5 hrs. Maintained temps anywhere from 240ºF to 260ºF by adjusting the bottom vents only. I left the top vent 100% open the entire process
2/23/14, 11:28, Checked bark with the fingernail test and decided to check back in about 30 min
Continued in Part Two (Please save comments for part Two)
Date and Weather:
2/23/14 (Daytona 500), 26 ºF - 35 ºF, Wind 9 - 15 mph, & Humidity 50-60%
Cooker and Fuel:
22.5" Smokey Mountain Cooker 2014, Apple & Hickory Chunks, and 1 bag plus about 20 Briquets of Kingsford Competition from a 2nd bag
Meat:
2 Cryovac Pork Butt’s from Sam’s Club
Recipe:
Harry Soo “Slap Yo’ Daddy” Bone-In Pork Butt Recipe (a few changes, of course)
Here is a link:http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/
The changes I made: Our Rub, Frank's Hot Sauce, and skipped the Thai Red Sweet Chili Sauce
I went with the recipe mainly because Harry cooks with the Weber Smokey Mountain and we are fans.
Thank you Harry for the Bulk of the Recipe and Procedure!
Times, Notes, and Pic’s:
2/22/14, 8:30 pm, Created our “Beauty and Beast Meat Rub”
2/22/14, 9:00 pm, Rinsed and trimmed
2/22/14, 9:00, Injected
2/22/14, 9:15, Rubbed with vegetable oil, meat rub, and placed in the refrigerator
2/23/14, 5:30, Lit the chimney starter with 40 briquets and wrapped the water pan
2/23/14, 6:00, Poured one full bag of Kingsford Competition Charcoal (16.5 lbs.) in the smoker, made a hole in the center and poured the hot briquets in the hole (Minion Method?) added 1 gallon of hot tap water to the pan
Added 2 Hickory and 2 Apple Chunks after the smoker stabilized with the pork
2/23/14, 6:15, Added the 2 pork butts directly from the refrigerator to the top of the smoker fat cap down
2/23/14, 6:15, Closed the lid and set an alarm on my iPhone for 5 hrs. Maintained temps anywhere from 240ºF to 260ºF by adjusting the bottom vents only. I left the top vent 100% open the entire process
2/23/14, 11:28, Checked bark with the fingernail test and decided to check back in about 30 min
Continued in Part Two (Please save comments for part Two)