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I've smoked meats before, but on a propane BBQ, using indirect heat and a pan of wood chips. I finally own a real smoker and am putting it to use! I picked up a Char Griller offset firebox smoker on Craigslist yesterday, for $70.00. Eventually, the side firebox will be utilized to build my fridge smoker.
Early this morning, I started a briquette fire in the smoker, got it hot and cleaned it up some. This afternoon, I'm going to re-season it.
I just got home from Costco with 2X8 lb. pork butts, which I just finished lovingly rubbing first with yellow mustard and then a dry rub!
I used some ideas from here, with a little of my own tweaking, and created the rub;
2 cups brown sugar
1 cup sea salt
4 Tbsp coarse black pepper
1 Tbsp ground ginger
2 Tbsp Chili powder
3 Tbsp dry mustard
¼ cup McCormick’s Pulled Pork BBQ Seasoning
Now they’re sitting in a hotel pan, covered in pastic wrap. Tomorrow morning, I’ll bring them inside to warm up a bit (they’re currently outside, where it’s about 36 degrees and cooling down.) As they’re warming up, I’ll start the smoker with hickory briquettes and apple wood chunks. Once it reaches about 230, I’ll put the butts on.
Once the butts are in the smoker, I’ll start making my mop. I plan to use a mop found on this forum of 3-2-1 Apple Juice-Apple Cider Vinegar-Spiced Rum.
Am I forgetting anything? Am I completely screwing anything up!?
Wish me luck!
Early this morning, I started a briquette fire in the smoker, got it hot and cleaned it up some. This afternoon, I'm going to re-season it.
I just got home from Costco with 2X8 lb. pork butts, which I just finished lovingly rubbing first with yellow mustard and then a dry rub!
I used some ideas from here, with a little of my own tweaking, and created the rub;
2 cups brown sugar
1 cup sea salt
4 Tbsp coarse black pepper
1 Tbsp ground ginger
2 Tbsp Chili powder
3 Tbsp dry mustard
¼ cup McCormick’s Pulled Pork BBQ Seasoning
Now they’re sitting in a hotel pan, covered in pastic wrap. Tomorrow morning, I’ll bring them inside to warm up a bit (they’re currently outside, where it’s about 36 degrees and cooling down.) As they’re warming up, I’ll start the smoker with hickory briquettes and apple wood chunks. Once it reaches about 230, I’ll put the butts on.
Once the butts are in the smoker, I’ll start making my mop. I plan to use a mop found on this forum of 3-2-1 Apple Juice-Apple Cider Vinegar-Spiced Rum.
Am I forgetting anything? Am I completely screwing anything up!?
Wish me luck!
The Chargriller you picked up doesn't look that bad, I've seen a helluva lot worse. Can't wait to see how the butts come out. 
by the way...
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