Prep for the 4th has begun


 
M

Matt Westendorf (Westy)

New member
Actually it started yesterday with a trip to the meat locker for a butt and 4 racks of baby backs. Today after work I made a batch of #5 sauce and a batch of the Carolina Miss Piggy that I found on the forum.

Making a couple gallons of sweet tea, 1 gallon of cherry slush, 1 gallon of lemonade slush which should help fight the heat. For sides I'm planning on doing mac n' cheese on the grill, sweet corn on the grill, smoking some beans. Appetizer will be chili cheese dip and some smoked cheddar cheese from a local dairy (smoked it a few nights ago).

Planning on putting the butt on the smoker tonight around 8 PM, to be ready for lunch. The ribs will go on after I pull the butt and be served for supper.

Should be fun!
 
That sounds like one heck of a spread. Enjoy the cook!!!
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Smoker is running right at 250 at an hour and 1/2 in to the cook. This is my first attempt with the Minion method. Once it got up to 200 I backed the vents off to 25% now that it's up to 250 I backed it off just a bit more. hoping to hold temps between 230-250 throughout the cook.
 
Here's a few pictures from yesterday's festivities. This was my first attempt at a overnight pork butt in my new WSM as well as my first attempt ever at ribs.

Pork butt ready to be pulled from the smoker...

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It was done about 9 AM so I wrapped it in foil and then a towel and placed it in a cooler. Almost 3 hours later it was still incredibly warm when we pulled it.

It filled my crock pot!

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Mac n' cheese on the grill

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And a shot at lunch...

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And now for the baby backs...

All rubbed up (3 with Killer Hog and one with Rub Some Butt Carolina dry rub)

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2 hours in...ready to be foiled...

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Ready to be pulled for the smoker...

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And supper!

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I made up a couple sauces for the 4th, one is a Carolina style and the other is a tangy, sweet tomatoe based. Both went over well with the crew.

Everything turned out well, especially for the first attempt with a new cooker. I learned a few thing along the way and can't wait to fry the WSM up again!
 
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