Toto, we aren't in St Thomas Anymore - We are in Kansas Smoking Butts for Pulled Pork

Well, for a day, and then we are off to South Dakota for my Mother-in-Law's 76th birthday celebration, and back to St Thomas on Monday... Been a whirlwind for a few days.  Did not expect the short visit, but on Monday Jackie got a bit homesick and wanted her mother.  Who knew 76 was such an important birthday that we would fly 2500 miles and then drive 600...


Besides, I got the word they were one trombone short for the parade.  So off we went...


But, we landed at 2 PM, on the way from the airport, we stopped at the butcher shop.  For a night (tonight), we are partying in Kansas like it's 2009.  By 5 PM, I was rubbing my meat...

I'll be honest, I cried just a bit as I rubbed down my butt.  It's been so long.

Beauty is in the eye of the beholder...

I am not sure if I can continue... I am getting a little misty as I type this.

15 pounds of meat, 225 degrees, scheduled to cook for about 18 hours...

And then the rain started to welcome us home... Hey, I live on an island, I am wet everyday.  I can cook in the rain.

Kick in a bit extra coal and temps were maintained.  All that smoke is not smoke, it is steam from the rain.  Rained for about two hours.

It is VERY important to mop your meat every hour (even in the rain)... especially during the first 4 hours (when the smoke actually penetrates and flavors the meat (as does the mop flavorings).


My smoker does a very good job of maintaining temps.  I went to sleep about midnight with the smoker humming along at 225.  When I woke up at 6 AM, it was running at 220.  Only a loss of 5 degrees.  refreshed my coals, another mop and my first temperature check.  Internal temp on the meat was 155 degrees.  Will leave it on till it reaches 190 degrees, and wrap in foil till ready to pull.


I have 6 racks of ribs, a pot of beans, and 2 pork tenderloins to smoke once the butts are done.


And cole slaw to make, a Caribbean carrot cake, a triple batch of Moomie Buns (I've gone this long without buying commercial bread, no reason to start buying bread now) as well as set up a blender station to show off the 12 bottles of rum I brought with me...


Pina Coladas for everyone, and I do mean everyone.  Either our friends and neighbors missed Jackie or they missed my cooking, but everyone we called wanted to come visit.  So, I am cooking for 16 people tonight.

All ready this morning, I have a batch of buns baking, and I just finished my Blue Cheese Potato Salad.


So, no pictures of oceans today.


No pretty fish or amazing views...





But again... Beauty is in the eye of the beholder.


Detailed recipes and procedures to come over the next few days...