Fall Smokin

Back to smokin again! Been a while since I've fired up old smokey. Got a new hobby that's been taking my time.

Just put on the other half of the pork butt I smoked a few months ago. 9AM and we just hit 200F on the Maverick oven therm - which is set to 230F alarm. No smoke visible yet.

Last night I rubbed the pork finishing the last of the previous batch and starting to use the new batch of Meathead Memphis Dust. Used the exact recipe this time but got smart and ordered spices in larger quantities from Amazon. I had to run out for the dark brown sugar (which I thought I had previously purchased) and found a large size of paprika in the Indian food section.

The Dust recipe simply uses spices in too large a quantity for grocery store sizes. Plus the grocers nearby have no ground rosemary. Amazon had ground rosemary and ground ginger in sufficient size to be worthwhile and I bought some of each. I think that does the trick for spices for now.

Just tended the oven therm. alarm. It reads 270F now, way too high. Smoke is dialed down to low but the smoke is good right now. If this temp is right then I know why things have seemed to cook too fast as the door therm. is barely above 200F. It may take a bit of time and doing to manage the temp back to 225F.

Meat thermometer is in too and hasn't budged yet. Safe for now! Oven therm. finally starting to drop.