Dave Atwater
TVWBB Fan
In honor of the end of summer, this smoke is brought to you by....boat drinks! A favorite of the lovely cooking assistant Cheryl, they are very easy to make. Get yourself some blended fruit juice, some rum or vodka, mix and add a dash of Peychouds, extra points for a cherry garnish with an umbrella!
On to the cook, my first butts, and my first overnight. I created a rub with :
Black Pepper
White Pepper
Ancho Chili Powder
Smoked Paprika
Turbinado sugar
Granulated garlic
Onion powder
Dry mustard
and a touch of Cayenne
We rubbed them down, wrapped in plastic wrap, and put them in the fridge for 12 hours. Let me introduce you to thing one and thing two....
11:30 rolled around and we fired up the charcoal - we went with hickory and apple using the minion method. We let the white smoke clear and put thing one and thing two in with all the vents wide open to get the temp up as quick as possible. As soon as it hit 225' we shut the bottom vents down 98% and the top vent open all the way.
I (not we...) woke up every two hours to check the cooker and only had to make very minor adjustments. Woke up a 6 am to find that it rained a bit and killed my thermometer! Man down! Good thing Wally is open early and made a quick run for a replacement.
Thing one and thing two got up to 160' and I pulled them off, foiled them, and put them back on. Not sure where I got this plan from, it worked out okay, but I won't do it again. The bark was set, and the foil saved some great jus ti mix back in, but I think the overall finished product would be better had i just let them go.
At 200' they were pulled off the cooker, wrapped in towels, and put in my ice chest. Dinner with the boys was still a ways off, and this held the temp very nicely. I waited for them to come down to 160' and commenced with pullapalooza 2013.
Final result - great bark, great flavor, and super tender. The boy's friend Potter went back three times! Next time, less chili powder, more sugar, an injection, and no foiling until they are ready to rest.
We served this up Piedmont style with a creamy slaw and thin vinegar sauce. Side of green beans pan tossed with butter, garlic, and a julienne of red bell pepper. I sure thought I would have alot more left over....3 boys decimated the pile I had!
Thanks for looking, this is a great list and I received some very timely answers to some questions I had on this cook. It's comforting to know that a guy has this many enthusiasts to back him up!
On to the cook, my first butts, and my first overnight. I created a rub with :
Black Pepper
White Pepper
Ancho Chili Powder
Smoked Paprika
Turbinado sugar
Granulated garlic
Onion powder
Dry mustard
and a touch of Cayenne
We rubbed them down, wrapped in plastic wrap, and put them in the fridge for 12 hours. Let me introduce you to thing one and thing two....
11:30 rolled around and we fired up the charcoal - we went with hickory and apple using the minion method. We let the white smoke clear and put thing one and thing two in with all the vents wide open to get the temp up as quick as possible. As soon as it hit 225' we shut the bottom vents down 98% and the top vent open all the way.
I (not we...) woke up every two hours to check the cooker and only had to make very minor adjustments. Woke up a 6 am to find that it rained a bit and killed my thermometer! Man down! Good thing Wally is open early and made a quick run for a replacement.
Thing one and thing two got up to 160' and I pulled them off, foiled them, and put them back on. Not sure where I got this plan from, it worked out okay, but I won't do it again. The bark was set, and the foil saved some great jus ti mix back in, but I think the overall finished product would be better had i just let them go.
At 200' they were pulled off the cooker, wrapped in towels, and put in my ice chest. Dinner with the boys was still a ways off, and this held the temp very nicely. I waited for them to come down to 160' and commenced with pullapalooza 2013.
Final result - great bark, great flavor, and super tender. The boy's friend Potter went back three times! Next time, less chili powder, more sugar, an injection, and no foiling until they are ready to rest.
We served this up Piedmont style with a creamy slaw and thin vinegar sauce. Side of green beans pan tossed with butter, garlic, and a julienne of red bell pepper. I sure thought I would have alot more left over....3 boys decimated the pile I had!
Thanks for looking, this is a great list and I received some very timely answers to some questions I had on this cook. It's comforting to know that a guy has this many enthusiasts to back him up!
Your lovely cooking assistant takes some super photos! Thanks for sharing.
