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Did a couple of smokes over the holidays. Smoked a prime rib that was seasoned with Tatonka Dust for Christmas which turned out awesome and I'll probably never make prime rib in the oven again! 
For new years, decided to smoke a pork butt for some pulled pork sandwiches using Mad Hunky's GP rub with some HAW mixed in.
Christmas Prime Rib - a couple of days before Christmas, rubbed the meat with some worcestershire and applied a layer of salt, pepper and garlic powder and rubbed thoroughly. Then applied some Tatonka Dust and put into the fridge until Christmas.
On Christmas morning, I fired up the YS640 with a mixture of hickory, cherry and pecan pellets and set it to 250. Additionally, I loaded up the Amaz-N-Smoker AMZNPS with some hickory and oak pellets to give some additional smokiness to the meat. Smoked the meat until it reached internal temp of 140 (I would have cooked it to 130, but the wife wanted it a little more done) which took about 4 hours then let it rest for about 45 minutes while making the sides.
Made some garlic scalloped potatoes with some asiago and parmesan cheese mixed in and sauteed some asparagus in olive oil, salt, pepper and microplaned garlic. I also made a nice horseradish sauce using freshly grated horseradish, sour cream, salt, pepper and a little finely diced garlic. Turned out very tasty!
New Years Pork Butt
I butterflied the pork butt and applied a liberal coating of Mad Hunky's General Purpose Rub that had some Hot Ass Whang rub mixed in to give it some additional heat both on the inside and outside of the butt a couple of days before New Years. This was an experiment to try and get more of the rub throughout the meat by butterflying and rubbing the inside of the butt rather than injecting like I have done in the past. Overall I was very happy with the flavor and moisture.
After a couple of days, took out the pork butt from the fridge, scored the fat cap and applied additional rub along with some brown sugar to help with the caramelization.
Fired up the YS640 with hickory pellets to 250 and put a mixture of apple and cherry pellets into the AMZNPS for additional color and flavor to the meat.
I made a spritz that was made of apple juice, cayenne and brown sugar that I dubbed "Fire Juice" as it was pretty spicy, and spritzed the butt every 30 minutes.
Here is the finished butt after reaching internal temperature of 195 and resting for about an hour.
Pulled a bit for the sandwiches (sammies)
Thanks for looking!
For new years, decided to smoke a pork butt for some pulled pork sandwiches using Mad Hunky's GP rub with some HAW mixed in. Christmas Prime Rib - a couple of days before Christmas, rubbed the meat with some worcestershire and applied a layer of salt, pepper and garlic powder and rubbed thoroughly. Then applied some Tatonka Dust and put into the fridge until Christmas.
On Christmas morning, I fired up the YS640 with a mixture of hickory, cherry and pecan pellets and set it to 250. Additionally, I loaded up the Amaz-N-Smoker AMZNPS with some hickory and oak pellets to give some additional smokiness to the meat. Smoked the meat until it reached internal temp of 140 (I would have cooked it to 130, but the wife wanted it a little more done) which took about 4 hours then let it rest for about 45 minutes while making the sides.
Made some garlic scalloped potatoes with some asiago and parmesan cheese mixed in and sauteed some asparagus in olive oil, salt, pepper and microplaned garlic. I also made a nice horseradish sauce using freshly grated horseradish, sour cream, salt, pepper and a little finely diced garlic. Turned out very tasty!
New Years Pork Butt
I butterflied the pork butt and applied a liberal coating of Mad Hunky's General Purpose Rub that had some Hot Ass Whang rub mixed in to give it some additional heat both on the inside and outside of the butt a couple of days before New Years. This was an experiment to try and get more of the rub throughout the meat by butterflying and rubbing the inside of the butt rather than injecting like I have done in the past. Overall I was very happy with the flavor and moisture.
After a couple of days, took out the pork butt from the fridge, scored the fat cap and applied additional rub along with some brown sugar to help with the caramelization.
Fired up the YS640 with hickory pellets to 250 and put a mixture of apple and cherry pellets into the AMZNPS for additional color and flavor to the meat.
I made a spritz that was made of apple juice, cayenne and brown sugar that I dubbed "Fire Juice" as it was pretty spicy, and spritzed the butt every 30 minutes.
Here is the finished butt after reaching internal temperature of 195 and resting for about an hour.
Pulled a bit for the sandwiches (sammies)
Thanks for looking!
:-)
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