First time using this rub, Peter. Thanks for the confidence. The gf decided to throw a Halloween party tomorrow, so I'm cooking for a few guests as well. I'm pretty new to the smoker, but it's been a fun experience so far.
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Sounds delicious.

I was given this book by a very kind and generous inmate.
http://www.amazon.com/Paul-Kirks-Cha...9868041&sr=1-2

Worth its weight in gold.
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And thanks for the link. Going to order it now :-)
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Remember the cardinal rule of smoking, since you are going for the guest-feeding routine....THIN, BLUE smoke,
no billowing white or gray smoke. Glad to see you are enjoying the cave-man's art...I know I never smoked
anything until about three years ago, and now I am addicted. it's such a great thing to have delicious
meat that tastes better than you can get in a lot of "barbecue" places and to have it last so long in the fridge
if you can't get to it fast enough. The magical smoke rocks.
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Family coming over today.
Two racks of pork ribs the fridge I rubbed with Magic Dust last night.
Also planning to debone two whole chickens and stuff them with ham, provolone, spinach, mushrooms, onion and a little apple and top with bacon.
Rest of the bacon will be used for ABTs. :-)
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I know some have had bad luck with FoodSaver, I haven't and this is a great deal.

Foodsaver starter pack for $48, once you add it to your cart.

http://www.foodsaver.com/product.asp...urce=MainImage
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Just ordered! :-)

Thanks for the heads up, Jason!
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As promised:

http://www.cigarasylum.com/vb/showthread.php?t=50507

This turned out really good.
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Shoulder rubbed with kosher salt, pepper, brown sugar and smoked paprika, wrapped and back in the fridge to rest tonight and into the smoker tomorrow morning. I think I may stuff some jalapenos with Italian sausage, panko, and grana padano and toss those on the empty racks for kicks and giggles. Maybe some wings too.
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wow great and inexpensive way to cold smoke. I have been dreaming of getting a MAK 2star but this will keep those dreams away for awhile.
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Getting ready to head out and buy supplies for this weekends showdown.

LSU Alabama. Everyone wants Baby backs, i wanted brisket but they are paying so ribs it is. I have a local butcher that gets some great BB's the size of spares. Cost a little more but the pork has a clean taste that you cant get at the stores around here. Going with to rubs, one is my custom brown sugar based rub that everyone loves ( too sweet for me). Second is my favorite rib tickler. All smoked on my WSM with Hickory and cherry. Might have to get some pics up.
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Image

Seasoned with salt, pepper, mashed garlic, sour orange, and Mojo.

Placed in an oven bag for two days. smoked for 5 hours.

I should have let it smoked for more time, i need a two chamber smoker in order to control heat .
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brisket?
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Hey all question on Pork Shoulder?

To date I have only made pulled pork from pork butt's I got at the grocery store. Having a house warming with a few people so got the Costco Pork Shoulder double pack.

Do ya'll trim down the shoulder and just smoke the butt for pulled pork or just throw it all on the smoker and go hog wild?
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You're welcome Dom. I have the quite older version of that same sealer. Had it for years. Only seal stuff maybe once a month. Hasn't let me down yet *Knock on wood*
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:-)
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Go for broke brother, throw it all on!
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How can I not follow the advice of the BBQ MacGyver and a guy with one of the biggest BBQ Pits I know! :-)
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On another note the old lady has been jonesing for Carolina pulled pork so I looked up a sauce at the BBQ Bretheren.

What do ya'll think and/or use yourself?

1 C Cider vinegar 1 T Brown sugar 1 t salt, or to taste ½ t Ground cayenne ½ t Ground black pepper
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I prefer a mustard or a lexington style sauce myself. For something simple like a spiced vinegar sauce similar to what you posted, I just use Suka Pinakurat brand Philippine spicy coconut vinegar that Benedic turned me on to.


Here's two good sauces that I have found:

Miss Piggy Mustard Sauce

1 cup Mustard
1/2 cup Sugar
1/2 cup Cider vinegar
1/4 cup Brown sugar, light
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon White pepper
1 teaspoon Cayenne pepper
1 tablespoon Hot sauce
1 teaspoon Soy sauce, dark
2 tablespoons Butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.
Simmer for 10 minutes.
Remove from heat and add butter and soy sauce.


Lexington sauce
(I know, not a Carolina sauce)

1 c cider vinegar
1/4 c water
1/4 c ketchup
2 t Worcestershire sauce
1 T dark brown sugar
1/2 t cayenne pepper
1 t fresh ground black pepper
1 t salt
1/2 t chipotle pepper

Simmer 10 minutes.
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