Could not resist the $1.50 a pound Boston Butt at Sam's today. It's almost 16 pounds of meat in two halves. I've got one rubbed and in the fridge now and the other in the freeze.
I made the AmazingRibs.com Memphis Dust rub recipe with one exception - I had no dark brown sugar and used light brown. Had a problem with clumping of the brown sugar, but let it roll off and it's done. I'm waiting for the mason jars to dry to store the rub in.
So tomorrow is smoke day. I'm going to go to 190F tomorrow as recommended in amazingribs.com. We'll see how much longer that takes for this butt.
Almost out of the E. Carolina sauce so I've got the make the next one on the list tomorrow. For that I'll have to run out for cider vinegar.
I'm down to my last bag of pull from last weekend's smoke. Still good but got another batch coming up. I'll have a report tomorrow on the smoke.
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