bought a couple 7lb "bone in" butts last night, got 'em trimmed and ready to go... put the rub on 'em this morn before i left for work and stuffed 'em in the fridge... at this point I'm committed... i love that... two mr. brown's goin in for the smoke around 10-12 oclock this evening for dinner tomorrow night... gonna have my wife and dad (he's up visiting from AL and is a BBQ snob, though he doesn't do his own, this butt smoke i've been talkin about has him thinkin about the WSM also) looking after 'em during the morning tomorrow after i leave for work... at the moment i'm plannin on about a 225° cooking session on the WSM in the ballpark of about 12-14 hours... gonna smoke with oak, hickory and apple chunks...
hopin this turns out good as i'm tryin to kinda "show off" for my dad... wasn't planning on doin this until the friday night but he's leaving before then so i gotta do it ASAP...
this is my first time doin Mr Brown, any suggestions from the peanut gallery???? what temp should i pull it off the grill and wrap in foil???
hopin this turns out good as i'm tryin to kinda "show off" for my dad... wasn't planning on doin this until the friday night but he's leaving before then so i gotta do it ASAP...
this is my first time doin Mr Brown, any suggestions from the peanut gallery???? what temp should i pull it off the grill and wrap in foil???