The weekend kicked off with the home men's basketball season opener against Mississippi Valley State. A two-point win that was all too close for those in attendance. The remainder of the weekend was wide open, so at the last minute we decided to invite a few people over Saturday for the UGA/Auburn football game.
With Thanksgiving looming, I decided it was time to work on my smoking skills again. If I'm going to get that turkey right, I've got to practice. A couple of months ago we purchased two Boston Butts at Sams and had them residing in our basement freezer. While I love eating ribs, pork shoulder is so delicious when done correctly. The last time I tried smoked butt was prior to the ARGUS show in April. It was time to work on it again.
This go around I used pecan wood. I've never really experimented with the different types of wood you can use. I typically just buy what is available at Academy Sports. I'm going to do a little more research before we do the Thanksgiving turkey and see if there might be a better wood to use.
The cooking time for the Boston Butt is about 8 hours. Every two hours the butts were rotated. That was also the time where I would add a little more wood to the smoke box. In between the two hour intervals I would add smaller pieces to keep the temps up. The last two hours of cooking I wrapped both shoulders in tin foil. My good buddy Jon Williams, who has much more experience doing this, gave me that little tip.
So now it is on to Thanksgiving. Researching has been at the top of my nightly priority list. We picked up the bird yesterday ... 17.5 lbs. With 10 people coming over, that should be enough. I hope.