Inspired by HC in SC, today I'm smoking 2 pork butts. One dry brined in plain HRR for 2 days, and one dry brined in HRR and then slathered in a heavy dose of yellow mustard, wrapped tight and 'marinated' for 2 days.
I'll update this thread with more pics as things progress.
The fire up:
The butts:

With not going on until 8:30-45 I'm wondering if they'll be done in time for dinner....we'll see. I was going to do a no-wrap version today but with my time crunch I may not be able. TBD...
Butts on @ 0830

The plain HRR ones I cut in two to make two ~2lbers, while the mustard one I left intact for no reason other than to help distinguish it later on if they all looked alike. It is about 3.5 lbs.
In a few hours I will toss on a couple racks of StL ribs. Hoping to have everything ready around 6-7pm.
Wood = ash logs for base fire with one apple log. I will keep one apple log on throughout.
The logs:

I keep a pre-burnt supply to use.
Isn't it pretty?
Next to deer hunting or sitting on a beach, there's no better way to enjoy to nice scenic morning than this!
2.5 hrs in, @1100:
The obvious yellow tinge from the mustard butt is nearly gone now
It's 1230, time to add the ribs
Here's what I take with me- ribs (dry brining about 3 hrs in HRR, wrapped in palstic wrap), enough brown sugar, and my shaker of rub
Ribs on!
Here's my rib method, approx 3 heaping table spoons (spoons, not Tbsp measures) of brown sugar per rack. The larger one got 4. Spread it around somewhat evenly but don't get too particular. Then a very light shake of HRR on top of that. Done!
Butts are now at the 4hr mark in this pic.
Ribs= 1 hr; Butts= 5hrs
Updates are in a comment below...
I'll update this thread with more pics as things progress.
The fire up:
The butts:
With not going on until 8:30-45 I'm wondering if they'll be done in time for dinner....we'll see. I was going to do a no-wrap version today but with my time crunch I may not be able. TBD...
Butts on @ 0830
The plain HRR ones I cut in two to make two ~2lbers, while the mustard one I left intact for no reason other than to help distinguish it later on if they all looked alike. It is about 3.5 lbs.
In a few hours I will toss on a couple racks of StL ribs. Hoping to have everything ready around 6-7pm.
Wood = ash logs for base fire with one apple log. I will keep one apple log on throughout.
The logs:
I keep a pre-burnt supply to use.
Isn't it pretty?
Next to deer hunting or sitting on a beach, there's no better way to enjoy to nice scenic morning than this!
2.5 hrs in, @1100:
The obvious yellow tinge from the mustard butt is nearly gone now
It's 1230, time to add the ribs
Here's what I take with me- ribs (dry brining about 3 hrs in HRR, wrapped in palstic wrap), enough brown sugar, and my shaker of rub
Ribs on!
Here's my rib method, approx 3 heaping table spoons (spoons, not Tbsp measures) of brown sugar per rack. The larger one got 4. Spread it around somewhat evenly but don't get too particular. Then a very light shake of HRR on top of that. Done!
Butts are now at the 4hr mark in this pic.
Ribs= 1 hr; Butts= 5hrs
Updates are in a comment below...
Comment