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I’m either doing pork butt or brisket. I have both on hand but undecided at this point.
Smoked cream cheese?This is my first observance of this most sacred of holidays in a few years. I just finished prepping a 15# brisket and a 10# Boston butt. It's also my MIL's birthday and she demands burnt ends, so I already separated the flat & point (much easier to do when it's cold). Also baking her cakes (pineapple upside down) in the trusty ole Dutch oven and smoking a few bricks of cream cheese as an appetizer.
I freeze it before hand and smoke at 225 for about 30 minutes. I've tried a bunch of different rubs on it but keep coming back to this: https://www.twinpinesfarmct.com/all/kickin-maple-honey-rubSmoked cream cheese?
Guessing that's cold smoked?
Well, the grandson voted ribs so I went and picked up three racks of St Louis-style Spare Ribs. They’ll be dusted with Famous Dave’s and optionally sauced with either Sticky Fingers, Jim Beam, or Sweet Baby Ray’s. I like my ribs sensation sauce.I’m either doing pork butt or brisket. I have both on hand but undecided at this point.