12:15 am. What are you up to?
Me, I just finished firing up the smoker for an overnight session with a nine pound pork butt. I’ve had it sitting in the fridge since last evening with a spicy, southwestern style rub (recipe to follow). The Smoker should be up to temp within the next half hour.
Once I put the pork on, I’ll hit the hay for 4 hours – around 5am – at which time I’ll stumble out of bed, check the temps, and likely head back to the sack. My wife always gets up early, so she’ll be checking the temps with her Sunday morning coffee. Any problems and she’ll roust me from my slumber before the kids get a chance to.
Around 11:00am, I set the meat probe to start monitoring temps. If it was a football Sunday, I’ll often foil the meat, stoke the coals, and finish with a high-temp finish, so we can eat with the early games. With football done for the year, and possible for the foreseeable future (thanks NFL and NFLPA), I’ll likely finish slow and low until I hit my target temp. Foil the meat, wrap it in a towel or two and store in a cooler until lateafternoon.
I’ll update you later with the results. Smoke well my friends.