On Sat, 21 Mar 2009 00:52:53 -0400, TFM®
> wrote:

>
>
>"Pete C." > wrote in message
nster.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®

<g> Let me see what else I can get you to agree to, then!
Desideria