Before going to bed, take the top rack out, pull the unit apart and add more briquettes and a sprinkling of wood chips. Place the upper cylinder back on, replenish the water, put the top rack back on, put the lid on, take shower (unless you like to sleep exuding a smoky aroma) and go to bed. You will wake up to the most delicious sight: smoky, falling apart pork with a rich, sweet, spicy and crunchy bark. The bark is the rub and mustard mixture. It turns dark, crunchy and delicious. I've seen fights almost break out over a piece of pork with bark on it.
A Weber Bullet sells for retail at a price point of around $300 to $400, depending on the size. These units have been used to win national BBQ championships, so you don't need anything fancier. This time of the year, retailers are blowing out their grilling inventory so you might get a better deal. You can also go with a knockoff for less, but it won't last as long. In a few weeks, it's time for the holidays, and you haven't truly lived until you have fixed your holiday bird, ham or prime rib in a smoker.
- 1 cup paprika
- 1 cup brown sugar
- 8 Tbs Kosher salt
- 6 Tbs granulated garlic
- 4 Tbs dried oregano
- 3 Tbs chile powder
- 2 Tbs cayenne pepper (alter this amount based on how spicy you like it)
- 2 Tbs cumin
I used this for two butts and still had a bunch left over. It’s also great to use when pan-searing salmon, tilapia or roasting chicken.
This is my destiny today. Go get a smoker and start making real "Q."
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes the "BBQ My Way" column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.