Man, how cool is the stoker?
Amazing I can sit upstairs and know in about 15 seconds that the cook is going off without a hitch.
So quick question - should I lower the grid temp to 235F? or keep at 250F?
anywho, I got the butt trimmed... removed the fat cap/skin, as well as the spin/neck/ribs/whatever bones they were.
Started with this:
Removed the bones:
Other side of the bones:
I swear, the end of those bones look like ribs:
The fat cap:
Was pretty thick, about 3/4"-1" throughout. Will make for some good cracklin's for our dog, and some good lard for us
I'm lookin' for rub in all the wrong places...
Egg cleaned, loaded, and lit! While I waited for it to get to temp, I tended to making the rub.
Toasted some cumin seeds, fennel seeds, and whole coriander...
And added it to the spice grinder with the rest of the rub raws ... brown sugar, smoked & sweet paprikas, cayenne pepper, chili powder, mustard powder, granulated garlic, onion powder, dried thyme, ground white pepper, ground black peppercorns, and kosher salt. sorry for the blurry pic, was in a mad rush
Ready to go on the egg! To prep the butt, I drizzled a wee bit of corn oil (used corn instead of olive oil since corn oil is more neutral in flavor), added a nice dose of rub, then slathered a bunch of French's mustard, then another dose of rub. I like a nice thick bark
My jerry rigged rain-proof setup. It's been raining off & on all night, so rigged this up to make sure everything stays operational tonight. I'll make a more proper setup once I get some PVC pipe wide enough to let these stupid UK style power plugs though
I bought some today but didn't think about the power plugs you know, actually fitting through the PVC pipe. /sigh.
As I write this, the butt's been on for about 2 hours, and is currently @ 111.7F with a grid temp of 249.7F, according to stoker log. What an incredible tool.
Sure makes low & slow seem like easy mode!