What to put in the smoker this weekend?

[theGinsue]

My son, daughter, SIL & 2 month old grandson are coming over for dinner tonight. I'm smoking 2 slabs of ribs and a Boston Butt (pulled pork) for the occasion, but since my daughter claims to not like pork I'll be grilling some steak kabobs as well. Per my daughters request, I'll also be grilling some fresh pineapple rings (I'm going to do some plain & some rubbed in brown sugar first).

Attached are images of the raw pork butt and then both the butt & ribs all rubbed up ready for the smoker (earlier): (major issues trying to upload/attach the images.)

Attachment 59826

These are the rubs I used.

I've never tried rubbing meat with yellow mustard before adding the rub but decided to try it on the Boston Butt this time since many of you swear by it.

Also, since I didn't have any apple juice to put in theater bin in the smoker, I thought I'd give it a shot using an Angry Orchard Crisp Apple Hard Cider. Using a 50/50 mix of Apple & hickory pellets in the Masterbuilt for these.

I'll post more pics when I pull the meat off of the smoker.

[Great-Kazoo]

My son, daughter, SIL & 2 month old grandson are coming over for dinner tonight. I'm smoking 2 slabs of ribs and a Boston Butt (pulled pork) for the occasion, but since my daughter claims to not like pork I'll be grilling some steak kabobs as well. Per my daughters request, I'll also be grilling some fresh pineapple rings (I'm going to do some plain & some rubbed in brown sugar first).

Attached are images of the raw pork butt and then both the butt & ribs all rubbed up ready for the smoker (earlier): (major issues trying to upload/attach the images.)

Attachment 59826

These are the rubs I used.

I've never tried rubbing meat with yellow mustard before adding the rub but decided to try it on the Boston Butt this time since many of you swear by it.

Also, since I didn't have any apple juice to put in theater bin in the smoker, I thought I'd give it a shot using an Angry Orchard Crisp Apple Hard Cider. Using a 50/50 mix of Apple & hickory pellets in the Masterbuilt for these.

I'll post more pics when I pull the meat off of the smoker.

next time try using a small helping of mesquite blended in with the Hickory & Apple. Did you do the rub yesterday, wrap in plastic wrap (or bag) and sit over night??

There's 2 trains of thought when it comes to dry rubs, Overnight / 24 hrs or as the smoker or grill is getting to temp dry rub it. We've done both depending on cut of meat with good results on both.

What brand sneakers you wearing?

[theGinsue]

Ordinarily I rub and let sit in the fridge overnight (wrapped in plastic; of course). Too lazy last night so only got the rub on about an hour before they went in the smoker.

No sneakers. Wearing what my wife calls my Jesus sandals.


Woke up this morning with a tender back (lower; sciatica). Now I'm in a lot of pain. Getting things ready for this meal is outright torture. Gonna have to go to the doctor this time as it was only 6 weeks since the last flare up and been dealing with it through motrin (Vitamin M) since then. I need to get a good TENS unit for these times as thats what the Physical Therapy people always use when I get send to them.

[vossman]

Any of you folks get a whole packer brisket, separate the point and flat and smoke them at the same time? The flat on mine comes out very dry but the point is perfect, I an thinking doing the separately may be the ticket.

[Gman]

I do the brisket whole, but the next time I do one, I'm going to cook them together, then separate them when the flat is ready and put the point back on again. Might even try making some 'burnt ends'.

Thomas, I think your leg modeling days are behind you.

I sure understand about the back problems. Working at counter height kills me. I have to take breaks due to muscle spasms in my lower back. Feel better dude!

[Dave]

Angry Orchard an pork butt are great together. I've been injecting a mix of AO, worcestershire and rub about an hour before putting one in the smoker. Always gets good reviews, even from my in laws when they come in from KC.

[theGinsue]

Because my back was (is) hurting so bad, I chose to go a different route with the butt. Instead of the low & slow to make pulled pork,
I smoked it a bit faster at a higher temp and made basically a pork brisket. It sliced up wonderfully and was very juicy, but wasn't shred-able (as I expected with the higher temp/faster cooking). Everyone seemed to enjoy it still. My daughter even had a small sparerib. between my back & dealing with the food all day I didn't have an appetite so I'll have to sample it later (if my wife doesn't end up sending it all home with the kids).

As promised (I didn't take a pic of the grilled pineapple or steak kabobs though):

Attachment 59832

[Great-Kazoo]

Angry Orchard an pork butt are great together. I've been injecting a mix of AO, worcestershire and rub about an hour before putting one in the smoker. Always gets good reviews, even from my in laws when they come in from KC.

Outside of getting a liquid deeper in to the meat. Whats another benefit vs marinating?

[Dave]

Outside of getting a liquid deeper in to the meat. Whats another benefit vs marinating?

I find it easier to handle, as well as getting salt, liquid and flavor deeper. I usually rub the night before and wrap in plastic, then inject first thing in the morning. This way I don't have to clean and sanitize a cooler in the early morning.

[StagLefty]

Attachment 59832

I think your back hurts due to reaching up to the ceiling all the time !!