Did a little cooking today for my aunt’s 80th surprise BD party in WVa this weekend (please don’t tell her) and for a couple of customers. I decided this would be a good opportunity to do a little experimenting with rubs on the butts & chuck. Used my homemade and two commercial ones for the comparisons – will hold everything else the same. As I said in an earlier post, we love to do tastings around here. Smoking with oak and cherry. Did 2 butts, 6 chucks, 6 chickens, a piece of brisket, 3 slabs, and a turkey breast. Then did some wings for hot wings for dinner.
Forgot the raw chicken pics, but here’s the finished – just natural juice and a little salt. Wrapped at 150* and pulled at 165*, then rested for about 30minutes prior to pulling.
The baby backs have my rub and glazed with some Tennessee River Cranberry Delight BBQ Sauce – I really like it as a glaze. Meant to sprinkle on a little Billy Bones Cherry but forgot – it goes really well with the Cranberry Delight. Here’s a finished pic.
The pork butt has my rub and Billy Bones Cherry on one and Billy’s Comp and Cherry on the other. If I start selling mine, you’ll know which I liked best. Actually, Bev and I both liked Billy’s best. Wrapped at 168* and pulled at 198*.
The chucks had Billy Bones Beefmaster on three and Wolfe Bold on three. Got them mixed up so couldn’t make a comparison – I hate it when I do that – oh well. Wrapped at 165* and pulled at 203*. Both needed more rub.
A shot of my BBQ spot and a little cabinet holding my stuff that I roll out to the pit area.