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Unread 08-20-2011, 11:12 AM   #8
Matt_A
is one Smokin' Farker
 
Join Date: 07-19-11
Location: Moore, Oklahoma
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Smile Time to start the Pr0n!!

OK, here's the raw product.




After a night in the rub.... into the smoker







Matt's Classic Butt Rub

  • 1 cup white sugar
  • 1 cup paprika
  • 2/3 cup garlic salt
  • 2/3 cup kosher salt
  • 1/2 cup brown sugar
  • 3 teaspoons oregano leaves
  • 2 tablespoon ancho chili powder
  • 2 teaspoon cayenne pepper
  • 3 teaspoon ground cumin
  • 2 teaspoon black pepper
The RIG.... two thermos go all the way in for internal meat temp, two probes sample smoke chamber temp to cross check the two analog smoke thermos.



The beautiful Honduran Rosewood handle from Marty Leach. http://www.amlwoodart.com/Weber-Handles.html

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[B]Matt Armistead[/B]

Last edited by Matt_A; 08-20-2011 at 04:08 PM.. Reason: MMore photos
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