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Central Illinois | My go to is pork butt. My heat and length is for an 8-10 pounder. Lather that up with mustard (even simple yellow mustard will do) as this will help your dry ingredients stay put. I choose various dry seasonings (could be as simple as S&P) and mix with about 5x dark brown sugar. Add the dry over the mustard. I put the butt in a 9x13 glass baking dish to catch as much of the drippings as I can. Smoke at about 210 for 10-12 hours, covering with foil sometime after the half way mark (I'm still experimenting with this length of time). I prefer pecan chips for this but will use apple or a blend of the two.
For something completely different, eggs at 225 for 2 hours was a hit this summer. Result is similar to hard boiled but with a smoky flavor. I think the pecan is too light for this. Go with mesquite the first time and back that off until you find one that suits you.
Finally, I really enjoy the sausage rolls I found at smokedmeatwithjef on youtube. I think the sky's the limit with sausage rolls. | |
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Smoker recipies
