"Pete C." > wrote in message
ster.com...
>
> 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!
>> --
>> Janet Wilder
>> way-the-heck-south Texas
>> spelling doesn't count
>> but cooking does
>
> 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.

I agree. evem as drunk as I am.

I'm drunker than a football.

I don't even know what I'm replying to, but **** it, It's all good.

TFM®