If you’re following along on my Facebook page, you’ve probably seen the adventure that I took on yesterday.
I thawed and froze a 22 pound pork roast, rubbed it, smoked it and ate it! Well, some of it.
Using my BBQ as a smoker.
We have a combo gas and charcoal barbecue so I used the BBQ side. Keep in mind this was my first time smoking meat and smelling that smoky smell all day can really tease my taste buds! Even the rain didn’t stop me. A big thank you to Ethan for rescuing me with the umbrella and holding it over the grill! As soon as the rain hit the temp dropped 75 degrees almost instantly. My other half suggested a plan that will keep me smokin’ all the way to next summer!
The weather was warm enough that I didn’t need to many briquettes. In fact, I only went through half a bag. There were a couple flare ups as the wood chips caught fire but I adapted the plan into something a little more realistic for smoking with charcoals and wood chips directly onto the briquettes.
I rubbed the Captain’s Blend and ground coffee all over my precious and then rubbed on the rest of my beloved fig jam. I topped it off with pecans and let it sit for awhile (overnight would really be ideal) and then off to the grill!
Fortunately the charcoal briquette/ smoker side had a thermometer so I could easily keep it at a steady temp.
Rub for smoked meat.
This was a really good combo and I’m going to be using this again. Maybe for the baby back ribs I see in our future? I used Barrel 51 Captain’s Blend, coffee, fig jam and pecans.
This is my final product. My precious. There was a nice crust on the outside and it was so tender and juicy on the inside! It was so worth it. I’m already planning my next smoking adventure so you’ll probably want to come by and join in like Lisa did yesterday morning.
Thank you to everyone that pitched in advice for my first smoking adventure! With all the tips and suggestions put together, I was able to formulate a method that works for me and I’ll be perfecting it over the months ahead. Would you be interested in hearing more details about this smoking adventure? What worked for me and what didn’t? Do you have any questions?
Go ahead and leave your feedback below in the comments (you can even leave a Facebook comment below) and let me know what you would be interested in seeing. I’m so happy to see so many excited about smoking meats! It helps me justify doing this now that fall is here and the rains are coming.