"Pig butts roasting on an open fire. . .

[Meals on Wheels]

Hey y'all,

Getting ready for a nice Christmas eve smoke tomorrow. Thought I'd share (details that is). Tomorrow's menu includes:

2 Boston butts
1 rack St. Louis ribs

I'm still playing around with rubs so I did one butt with an Alton Brown recipe, one with my free sample from Mad Hunky (thanks!), and did the ribs with Meathead's Memphis dust. Everyone went to bed early after they were oiled and rubbed this afternoon. Had been having some severe temp spikes starting out on my ECB and was thinking of starting the fire with just a few coals. Was doing some reading up on the forums this week and came across the Minion method, so I'm gonna try that. Got my coals laid out, my chimney loaded and my probes set, just waiting for tomorrow!!

[Salty Dog]

And the children were nestled all snug in their beds, while visions of pulled pork danced in their heads!

Merry Christmas!

[minnbill]

And the children were nestled all snug in their beds, while visions of pulled pork danced in their heads!

Merry Christmas!

LOL.

Sounds like its going to be a good smoke

[Slanted88]

Smoke on Man!

[Meals on Wheels]

Fired up and meat on at 0830 this morning. Had the ribs for lunch. Here's what I've learned so far.

1. I have to stir my coals occasionally for the Minion method on my ECB. This is my first try this way and I get a slower burn but it takes way longer to rebound than I'm used to.

2. Take the smoker off the coals before you stir the coals! Not sure how this layer of ash is gonna taste! LOL.

3. My top rack is way hotter than my lower rack. Had the ribs up top. After 4.5 hours or so they were ready but the thin parts were almost a bit too far gone.

Temp just hit 190 so I'm gonna give the butts a little longer and then wrap and store them for dinner. Thinking of turning them on the grates first to see if the juices coming out might wash some of the ash off. Any thoughts?