Saturday night (Nosh night, see post below) after all the cleanup was done and everyone had gone to bed I started in with the prepwork. I peeled and trimmed the ribs and rubbed them down with my favorite dryrub. Then I did a little injecting into the pork butt and rubbed it down all around as well. Next up I poked the brisket all over to get it good and tender and liberally applied the dry rub to all surfaces. Last up was the three rolls of bologna. Peeled the wrapper, poked numerous holes in it, and rolled it in the rub.
Here's the brisket, butt and ribs all prepped up and ready to hit the chill chest for the night.
Next morning I got the smoker all fired up and a good temp working with some hickory all wet and ready to hit the fire. About three hours later, here came the bologna.....
Next morning (actually, this morning) about 6 I pulled that butt out and, my oh my.... fork tender doesn't even come close.
All I had to do was give it a mean look and it just came apart.
It took about 2 minutes to pull this whole half sheet.
Now I just chill it, vacuum seal it, and I'm good for a few months. I generally portion the brisket, pork butt and bologna into 1 pound portions and seal each one individually. Ribs generally get sealed up whole. That way, when me and the missus get a hankerin' for some 'cue on a Satruday afternoon, we can pull out a little of each one. A couple minutes in the microwave (it's sealed, so it just steams itself), and we have smoked meat that is absolutely as good as it was the day I smoked it.
Add sauce and whatever condiments you want, and you have a 'cue feast fit for a king.
And the best part of all... is knowing that I did it all on my own and don't have to spend a fortune on 'cue from the local pit.