We finally got a grill a couple of months ago after selling ours before moving. I really wanted a smoker, but it’s just not in the cards yet. SO, we got a smoker box! Here in Texas, brisket is king. I have yet to try a brisket, but it’s totally next on my list.
As Father’s Day is approaching, I really wanted to find a some sweet, manly aprons. So many uses! I saw these ones by The Sturdy Brothers and fell in love. Their vision is rekindling the spirit of American craftsmanship in the South. They use quality waxed canvas and leather goods. I’m also obsessed with their bags, wallets, tool rolls, just about everything they sell. And their packaging!
We bought our house last year, and it’s been amazing seeing my husband’s dream of building furniture {and almost anything else you can think of} out of his garage.
He’s built these adirondack chairs, my son’s bed, our farmhouse kitchen table, he added fold-down work tables to the garage…
and this pergola (after extending the cement) over our back porch. Food under twinkling lights and a warm summer evening is the best.
You can smoke chicken, pork, brats, anything! Chicken done low and slow takes about an hour. A 3 lb. pork butt/shoulder needs at least 8 hours. At least. You set up the smoker box with flavored (hickory, mesquite, cherry, etc) wood chips. Blast it up just on the side of the smoker box until it gets smoking, then turn it down until you’re at a steady 225-250 degrees. No heat under the meat, just foil pans to catch drippings.
Cook it low and slow at least 8 hours, refilling the smoker box as needed, then shut it all down. Wrap the roast in foil and let it rest an hour. Open it up, and watch it fall apart. Smoky, tender meat, caramelized, spicy sweet ends. I’m a firm believer that good barbecue doesn’t need sauce.
Grab yourself a smoker box, I promise you’ll never looked at smoked meats the same again!
Smoky, tender meat, caramelized, spicy sweet ends.
- 3 + pound pork butt/shoulder bone-in roast
- 1/4 c brown sugar
- 1 T smoked paprika
- 1 T salt
- 1 T onion powder
- 1/2 T garlic powder
- 1/2 T pepper
- 1 t oregano
- 1 t chipotle powder
- Place all rub ingredients in large gallon bag, mix well. Add roast to bag and, mix around to coat pork. Let marinate in fridge overnight.
- Early in the morning, soak wood chips in water. Remove roast from fridge and let come to room temperature. After 30 minutes of soaking, place some wood chips in smoker box and set on one side of the grill, removing grate on that side.
- On that same side, fill a foil pan with about 1"-2" of water. Under other side, place foil pans to catch drippings. Replace grate. Turn on heat to medium/low until chips begin to smoke. Turn heat down and regulate until you've maintained a steady 225-250 degrees.
- Place roast over unheated side and close the lid of the grill. Resist the temptation to lift the lid often.
- If you've noticed a difference between thermometer on the grill and a thermometer inside, check occasionally to ensure temperature is maintained. When smoking subsides, add more wood chips to the smoker box. Flip the roast halfway through, smoke low and slow at least 8 hours.
- Remove roast from grill, wrap in foil, and let rest 1 hour. Shred, serve immediately. Freezes well, when reheating, reheat over a warm skillet until warmed-through.
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Woho ! It looks delicious Stephanie. But it takes hours to make it, may be my daughter will try this out as I do not cook on grills anymore.
It’s been perfect grilling weather in Vegas these last few days, I’ll have to give this a try because it looks so good!