![]() ![]() This helps to prevent wild temp swings, and gives you a little extra leeway for adding fuel to the fire. The ceramic fire bricks soak up excessive heat when the chamber gets hot, and radiate the heat when temps begin falling. Placed one brick in fire box below the throat, and one brick at back of fire box, behind the coal basket. Placed ceramic fire bricks along the bottom of the smoker’s cook chamber. ![]() Used a little more than half of the prepared rub. A large butt can take a lot of rub, so don’t be stingy. Then liberally sprinkled the rub on all sides. Placed butt on the butcher paper and slathered with French’s Yellow Mustard as a base. Rolled out two sheets of butcher paper on countertop, to ease cleanup. ![]() Mixed rub ingredients in a large bowl, then funneled into a large shaker for sprinkling.īought 8.75 pound fresh pork butt from Lake Country Meats, Alexandria, MN. ~1/8 cup of Lawry’s seasoning salt (just a little somethin somethin extra). ![]()
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