Big Sunday Smokeday

[Rusty Breaux]

So the wife requests that i smoke a PorkButt for later in the week. Of course this opens up a whole other range of possibilities since i will have to be home with the smoker ANYWAY.

On the meat menu for yesterday:
3.5lb Pork Butt seasoned with my own Brownsugar/chili powder/salt/pepper blend
- WSM @ 260 for 12 Hours
1 Rack of Babyback ribs seasoned with MeatChurch Honey Hog
- WSM @ 260 3-2-1 Method
1 Whole SpatchCock Chicken marinated overnight with JReyes' Jerk Chicken Marinade ( http://tvwbb.com/showthread.php?43813-Jerk-Chicken-Marinade&highlight=Jerk )
- Charcoal BBQ over the coals
3 links of smoked deer sausage found in the freezer
- Charcoal BBQ indirect

I was pleasantly surprised with the jerk chicken, we really enjoyed that. The ribs were excellent and the pork was a little drier than usual, but i was experimenting with not wrapping it at all. Better bark, but a little drier.

Just thought you guys would like to see what i did for 13 hours yesterday

rb

 

[Dustin Dorsey]

Wow, that looks like an amazing feast!

 

[Rich Dahl]

You were a busy guy. It all looks great, nice cooks.

 

[Barb D]

You sure were a busy guy, but you did put some awesome cooks together. Outstanding job.

 

[russ olin]

Looks like you cooked up a feast. Great bark color on your PP.

 

[Clint]

Great cooks - the deer sausage caught most of my interest..... I had some good smoked (pepperoni-stick-like) jerky "sausages" many years ago...yes it was good

 

[ChuckO]

Now that's getting er' done. What a boatload of great eats! Excellent cook(s) Rusty

 

[Sam D]

A fantastic feast! I'll bet it was tasty too.

 

[Rusty Breaux]

Thanks for the comments guys. Everything came out surprisingly good. I am getting pretty good at those ribs, but i think my next run is going to be more of a texas salt/pepper/garlic powder style.

The Jerk chicken was REALLY good and had a good char on the chicken without burning it. The wife really liked that one.

The pull pork took alot longer than i expected (right around 12 hours) but i got the best bark iv ever got on that one.

CLINT: the deer sausage is a mix of deer meat, and pork from a deer a friend killed last season.

rb

 

[Cliff Bartlett]

Definitely a big day. All looks great but that pork butt really stands out. Very nice.

 

[JRAiona]

Now that's a menu. Fantastic cook Rusty.

 

[Rusty Breaux]

Thanks Cliff. Does 12 hours seem long for that 3lb Butt? I had it running at about 155-165 on the bottom grill with a full water pan.

rb

 

[Enrico Brandizzi]

You had some mighty tasty BBQ at your table, Rusty.

 

[RShu]

Your cooks always look amazing! great job, thanks for sharing!

 

[Robert T]

That's a whole lot of great looking food there! That's a couple of weeks worth for me! Great job!

 

[Rusty Breaux]

i only get a chance to smoke meat every few weeks (with the having to be grounded at home for the day and everything), so when I light the smoker, its going to be more than one piece of meet. And this give me time to experiment with different rubs and meats at once.

It was definitely a full days work, but MAN did i enjoy it.

rb

 

[John Sp]

Rusty,

Wow you really threw down on that cook! Everything looks great. I see you live in Houston but I figured you for a Louisiana boy with a name like Rusty Breaux...

Regards,

John