Another Friday Up in Smoke!

I've mentioned before that we're slowly working through a 1/2 pig order from the family-run farm down the road... I chose today as my Boston Butt day, and grabbed her from Spinney Abbey earlier in the week:



After getting her (I really should call it "him," as Farmer Jonny tells me it was a male pig)... him home to dress, I realized that I was out of dry rub! Yikes! Broke out the mortar and pestle and got down to business with another batch of goodness:



This morning started cold... even watched a few flurries float past as I cleaned out the firebox to get the smoker going:



With all the recent Fatty talk I've seen, you got me excited and I couldn't help myself - She's not stuffed or anything... just rolled in our Wicken Yanks Savoury Dry Rub and placed in the smoker to join "Big Brother" Boston Butt.



The kids played nicely in the sauna... hickory smoke puffing from the chimney and a few more flurries drifting by today.



After only about 2 hours, the Fatty was done, and made a delightful late addition to breakfast... though she's put away for more meals this weekend:


Finally, after a solid 8:45 of smoking, the butt was done. She's rested, pulled, and is warm in the oven before we devour it here in a few minutes.



Thanks for the encouragement, the ideas, and the great lookin' pr0n!
SD

Wicken Yanks Original Dry Rub

HeSmellsLikeSmoke said:

Can you share more details on the batch of goodness dry rub?

Click to expand...

Sorry, brother... I don't have many "trade secrets," but my Wicken Yanks Original Dry Rub is (my first) one that I worked long and hard to get right.

If you have a Fresh Market close to you (or care to jump online), their "Anything Goes" Rub is the basis for the flavors..
http://www.thefreshmarket.com/pressroom/031008_Anything Goes.pdf

I will say that it's a mixture of 13 different spices including:
Fennel
Paprika
Cumin
Coriander
Cinnamon
Clove
Cayenne
Mint Leaves