It was time for a little change up so I decided to slather a pork butt in sriracha, rub it down with some new “Sticky Piggy” Sweet & Spicy Rub and throw it in the Weber Smokey Mountain with some cherry & hickory wood.
#EverettBBQ #StickyPiggy #WeberSmokeyMountain
0:00 – The NEW Style
0:30 – Muchacho Gets Lit
1:01 – The Setup
1:41 – The Trim & Rub
3:00 – Butt on da FIRE
3:17 – The Deets
3:49 – Spritz Part I
4:26 – Spritz Part II/Fat Cap Talk
5:04 – Final Spritz/Wrap Thoughts
6:31 – The PULL
6:59 – The WRAP/Odoriferous Emanations
7:42 – 169 Degrees/Waft Update
8:09 – “203 Degrees = DONEZO”
9:01 – Rest Discussion (90 Minute Minimum)
9:28 – Sayonara Shoulder Blade/Pullin & Samplin
11:16 – In Summation/Sticky Piggy Legitimacy
12:42 – Danke Schoen
PRODUCTS USED
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WEBER SMOKEY MOUNTAIN 18.5 – https://amzn.to/3iHkOso
WEBER CHIMNEY STARTER – https://amzn.to/3jd9Yuz
ROYAL OAK TUMBLEWEEDS – https://amzn.to/2IMSlFp
INKBIRD THERMOMETER – https://amzn.to/3m2wo3v
GLOVE LINERS – https://amzn.to/3kTfJPr
GLOVES – https://amzn.to/3kOueUE
“STICKY PIGGY” BARBECUE RUB RECIPE
1 tablespoon Sea Salt
⅓ Cup Turbinado Sugar
⅓ Cup Brown Sugar
3 tablespoons Paprika
2 tablespoons Dried Chipotle Peppers (Fresh Ground)
2 tablespoons Chile Powder
2 tablespoons Black Pepper
½ tablespoon Cayenne Pepper
½ tablespoon Garlic
½ teaspoon Cumin
1 teaspoon Onion Powder
All-PURPOSE RUB RECIPE
* 1½ tablespoons granulated garlic
* 1 tablespoon kosher salt
* 1 tablespoons ground black pepper
* ½ tablespoon onion powder
* ¼ teaspoon oregano
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