Wednesday, July 4, 2012
I recently purchased a new smoker! It's a Brinkmann Trailmaster Limited Edition off-set smoker. I had been thinking about it for a while and finally gave in. Of course this means I had to do a test run on it before serving the BBQ to others so this past weekend I cooked a 12-pound Boston butt roast for my family. The trick is to cook it low and slow.. it should be cooked for at least 20 hours! I rub it then smoke it for 6-7 hours then double wrap the meat in heavy duty tin foil and then cook it another 14 hours or so at 225-250 degrees. I used hickory wood and my signature rub. It turned out off-the-hook good!