A lil' something for everyone

Beanie-Bean

I always get asked "Why do you always change the seasoning?" so half of the pork butt steaks are dedicated to the "old standby" seasoning method (kosher salt and some Benoit's seasoning) for The Boss and the kids, and I've got the other tray setup with an older brand of Cajun/Creole seasoning I used to use alot (Konriko,) some DP Dizzy Dust/Swamp Venom, and some JH Pecan Rub. That was the last of the little sample of Swamp Venom, and I've grown to really like that seasoning, so I'll be putting in an order for some more shortly.

I've got 14 lbs of pork butt to prepare to put on the cooker around midnight tonight so that it'll be ready for dinner tomorrow sometime. Maybe I'll put it on earlier, because they look to be about 7 lbs each.

Little Steven

BB,

Are you going to stack them?

Steve

Beanie-Bean

Hey Steve,

I'll be trying to get everything as flat as possible on the LBGE. I'll use the grate extender for this, and I believe that all the smaller cuts can fit on the upper deck, with the larger cuts squeezed in on the lower rack. I'm planning on using that configuration indirect with a dome temp of about 250 to be maintained by the DigiQ.

Little Steven

BB,

Pork steaks are going to cook a lot quicker than a butt. I usually do them for about 4 hours to 170. I believe CWM has a recipe or some picks.

Steve

FlaPoolman

Looks good Mike. Set me a plate I think I can get there before the butts are done. An astronaut confirmed the time in reverse but I wont wear a diaper :laugh: :laugh: .
On my Way
Pat