It is Labor Day weekend and time for a BBQ at the barn! Today we smoked 4 Boston butts. This is so easy. One tip I will give for preparing the meat is to wear gloves, the surgical kind, to apply the rub. It is amazing what a difference it makes -- the rub adheres to the meat, not to your hands! We smoked the butts at 250 degrees F. for 8 hours and they are cooling the frig, waiting to be reheated tomorrow and "pulled" for the meal.
This year's BBQ is pot luck, with friends bringing the sides and desserts and using all the mismatched plates and napkins. It is going to be a perfect end to the summer season, visiting with family and friends.
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Thanks for the tip. I'm planning to smoke couple of beef tenderlions. Will let you know how it's come out.
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