I know this is all about to change with the Christmas Lights, but let me revel in it now please.
Right now there isn't a huge difference between my weekdays and weekends, and there won't be when we get busy either. Working. 7 days a week. We are excited for the craziness. Bring it on!
Although we did go to the movies (The Social Network, the story of how Facebook got started) the highlight of our weekend was food. Smoked Pork...Tim Style!
My brother is the king of smoking. My dad has used his recipe many times with great success, and this is our second time. Yes, it is a repeater. The process is not hard, but the main ingredient is patience. The whole process takes about 10 hours.
Ideally the butt should be in the smoker for 8 hours, which is why it is usually done overnight. As with most things, Ernesto was not concerned with the time and started smoking the butt at 6pm. "Dinner should be ready at 3am!" he announced.
Directions for Smokin' Butt
Pick your cut of meat. We chose a 5lb pork butt and a rack of beef ribs.
Tim's Smoked Meat Rub
2 Tablespoons Black Pepper
2 Tablespoons Salt
2 Tablespoons Cumin
2 Tablespoons Chili Powder
2 Tablespoons Sugar
2 Tablespoons Brown Sugar
4 Tablespoons Paprika
1 Tablespoon Cayenne Pepper
Ernesto placed the spices into a jar so we could keep any extra, and it looked like an elementary art project. Generously rub this rub all over.
|HICKORY WOODCHIPS SOAK IN WATER|
|PORK BUTT COVERED IN "THE RUB"|
|RUBBED BEEF RIBS|
this recipe and this one. Any other questions, you will have to call my brother, he is the expert!
* The meat will probably need some oven time after the smoking. Cover it in foil and set oven to 200 for a couple hours.