I just finished eating the fruits of my overnight labor and this thing was amazing. I've never had meat like this, and I've had some good meat. This will provide many future meals.
This was an 8.08 lb. Tyson bone-in butt smoked for 12 hours at 250F. I used a variation of the Chris Lilly championship rub and injection and smoked over 3 fist size lumps of pecan and 2 of hickory. It was never turned and was basted at the halftimes. A good bark and 1/2" smoke ring developed. This thing was so flavorful, tender, and juicy throughout the meat that I could hardly believe it. It ranged from slightly hammy right around the bone to almost bacony with all kinds of variations depending on location of the meat. I had prepared a vinegar sauce, but didn't use a drop of it. The meat stood by itself.
Rub:
1/2 c. Turbinado Sugar
1/4 c. Paprika
1/4 c. Garlic Powder
1/3 c. Kosher Salt
2 tsp. Chili Powder
2 tsp. Cayenne Powder
1/2 tsp. Oregano
1/2 tsp. Cumin
3/4 tsp. Adams Mesquite Smoked Black Pepper
1/4 tsp. Accent (MSG)
I went with turbinado because I figured it might not caramelize as readily as some others. The Smoked Black Pepper is a favorite of mine. Otherwise the heat ratio was kicked up a tad to suit my personal tastes.
Injection:
1/2 c. Apple Juice
1/4 c. Pineapple Juice
1/2 c. White Sugar
1/4 c. Seasoned/Cajun Salt
2 tbls. Worcestershire
2 dashes Soy Sauce
Mop:
3/4 c. Apple Juice
1/4 c. Pineapple Juice (Canned, but fresh would be better)
1 tbls. Prepared Rub (Above)
I used some pineapple juice in these because I have read that it contains an enzyme that helps to naturally tenderize meat in addition to it's acidity. They say it's not present in canned juice at the same concentration as fresh, but I didn't want to juice a pineapple for only 1/2 cup of juice.
I stayed up all night with it taking just a few cat naps and reading Smokestack Lightning. It's a great BBQ book if you haven't read it.
This was an 8.08 lb. Tyson bone-in butt smoked for 12 hours at 250F. I used a variation of the Chris Lilly championship rub and injection and smoked over 3 fist size lumps of pecan and 2 of hickory. It was never turned and was basted at the halftimes. A good bark and 1/2" smoke ring developed. This thing was so flavorful, tender, and juicy throughout the meat that I could hardly believe it. It ranged from slightly hammy right around the bone to almost bacony with all kinds of variations depending on location of the meat. I had prepared a vinegar sauce, but didn't use a drop of it. The meat stood by itself.
Rub:
1/2 c. Turbinado Sugar
1/4 c. Paprika
1/4 c. Garlic Powder
1/3 c. Kosher Salt
2 tsp. Chili Powder
2 tsp. Cayenne Powder
1/2 tsp. Oregano
1/2 tsp. Cumin
3/4 tsp. Adams Mesquite Smoked Black Pepper
1/4 tsp. Accent (MSG)
I went with turbinado because I figured it might not caramelize as readily as some others. The Smoked Black Pepper is a favorite of mine. Otherwise the heat ratio was kicked up a tad to suit my personal tastes.
Injection:
1/2 c. Apple Juice
1/4 c. Pineapple Juice
1/2 c. White Sugar
1/4 c. Seasoned/Cajun Salt
2 tbls. Worcestershire
2 dashes Soy Sauce
Mop:
3/4 c. Apple Juice
1/4 c. Pineapple Juice (Canned, but fresh would be better)
1 tbls. Prepared Rub (Above)
I used some pineapple juice in these because I have read that it contains an enzyme that helps to naturally tenderize meat in addition to it's acidity. They say it's not present in canned juice at the same concentration as fresh, but I didn't want to juice a pineapple for only 1/2 cup of juice.
I stayed up all night with it taking just a few cat naps and reading Smokestack Lightning. It's a great BBQ book if you haven't read it.
