6 lb. Boston Butt
 

It will be going on the smoker tomorrow morning-ish.

Any suggestions for prep'in it (spices/rubs and such)?

this is from y2 king....it works great, I'm using it now

Rustic Rub:

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

...uhh...

...sounds interesting, however, I don't plan on cookin' an 'air-tight container'

...maybe find an old Cool Whip container for it...

...wait, then I would be short one salad bowl...

I just mixed it all on the counter top, and wiped up the excess with the mop

I've got a Brinkmann vertical smoker...

...I'm really tempted to get this before autumn.

I got one just like that one in the pic...I like it!!!

two words...big green egg.:bowdown::bowdown::bowdown:

two ?:Poke:

:doh:

Three words & a number, Too much money: $ 500

Tim did you modify the charcoal pan yet

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The only thing I think I still need to do is make an adjustable vent on the lid.

Its kinda a PITA to add water to my smoker - having to go thru the little door, but using the long, narrow drip pan/catcher from a George Forman indoor grill makes it easier.

The meat is on as of 1015.

tim I have the same smoker, I bought an aluminum pan with handles and drilled a bunch of 1/4" holes in it, so I leave the orginal pan on the bottom of the smoker for the ash, and I put the pan (strainer), handles into the part the pan would slide into, this way the ash drops into that pan and doesn't choke the fire, about every hour I add water, and a little under 2 I pull the strainer with the coal and the pan out dump the remaining coal into the pan and fill it up again with coal that I started in a fire starter, it works like a charm and is the easiest method.......

Yeah, you have the red smoker, right?
I did the mod with the coal/ash pan - buying a cheap table top grill (under $10) and using its pan, I drilled some 1/4 hole in the original for venting/unchoke.
That part works great - its the adding water-though using a turkey baster would probably make it easy to add the water too.
I still want to look into buying a horizonal offset.

No I have a vertical

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