Hell of a weekend! Those ribs were fuggin awesome, sausage rolls were the shit, and that marinade on the back strap was excellent! Couldn't of went any better with BC getting his first buck, glad I got to be there with you! Thanks for the hospitality! Til next time, brothers😎
Black Chubby struck again this weekend. I did 2 pork butts, about 7 #'s each. Friday afternoon I covered them in Sweet Baby Rays honey mustard and then rubbed one of them with a hot rub and one with a regular rub. I put them in foil pans and covered with foil over night. Saturday morning I got up at 5:30 and got my smoker going. I added a little but more rub to each butt once I got them out of the fridge.
I got a new temp probe. FireBoard. It comes with 2 ambient probes which I use to monitor the temp at the grill grate and 4 meat probes. It is bluetooth and WiFi enabled and runs on an app on my phone. I can set the temps for everything right on the app. The app also keeps a log of all of my sessions. I love this thing.
I first set the temp I wanted the smoker at, then set the temps I want the pork butts at. I can easily monitor the progress of each. I can create alarms for when I need to pull the meat off and change the temps right there on the app.
At 160 degrees I took them off and double wrapped them. Then put them back on until I hit 195 degrees.
Once they hit 195, I pulled them off, opened the foil for a few minutes then wrapped them back up. I put them back in the foil pans and wrapped them up, put in a cooler for a few hours then headed to Moms. Around 3:45 I took them out of the foil. The bone pulled right out, like it should. I shredded both of them in their own pan. They were very juicy and tasted great.
Now Mom is asking me if Ill smoke a ham for Easter. Hell yes I will. I love this shit. If anyone has any questions about the FireBoard, let me know. I would highly recommend it.