This smoke was like the one From the standpoint of temperatures and timing. Primarily that smoked ended well and the timing was right for taking some to the Carters before dinner.
Bought a 18 lb. vac pack of two pork butts ($1.69/lb), trimmed the fat, and cut it into thirds along the muscles. Rubbed one side with 6POGS lightly then Creole Seasoning and black pepper. Rubbed the other side with just creole seasoning. That was a bit lighter and less heat that usual so Jan would not find it too spicy. Let it sit out for about a half-hour.
- 8:00 AM – Put in into the preheated RecTec at 250°. IT temp based on Probe A in a smallish clod for the Carters was 74.
- 12:30 PM – Pulled Carters (small clods) at 207 then wrapped in foil.
- wrapped in foil with more rub and ACV. Put into convection oven set to 300°.
- Turned oven off and let them rest.
- 7:00 PM – Enjoyed great smoky pork. Had a deep smoke ring and moist spicy bark.
