"Pete C." > wrote:
> Janet Wilder wrote:
> >
> > HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
> >
> > According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> > 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> > it and freezing half. Half should take about 5 hours.
> >
> > I am going to rub it with my own rub (very similar to some of the
> > ones on the AFB FAQ site) and stick it in the fridge overnight. I might
> > decrease the sugar content of my rub so it doesn't get the meat too
> > dark. I'll put it on the Brinkmann Gourmet tomorrow.
> >
> > This time I will be using the remote thermometer, probably with a chunk
> > of wood or cork on the end to tell me how hot it is at the grate, then,
> > around the last 90 minutes, stick it into the meat.
> >
> > Royal oak lump charcoal, hickory chunks wrapped in foil.
> >
> > Wish me luck!

> Don't halve stuff and freeze it raw. If you're going to fire up the
> smoker you do as much as it will hold, butt, brisket, bibs, whatever,
> then when everything is done you portion, vac bag and freeze. Reheated
> frozen vac bagged 'Q comes out nearly as good as it was originally, and
> being able to pull out a pack of pulled pork or slices of brisket mid
> winter and have them ready to eat in minutes is great.

Remote thermometers are $15 at Target, less online. Get another one, Janet.
You'll be amazed how long some meats hang at the temp where the collagen
starts to break down. You can also stick your grate thermometer in a
potato, apple or lemon. BTW Switch to sand, instead of (even *hot*) water!
;-)

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