cleaning up after the big bbq party and we have 3 unopened bags of king hawaiian buns, 24 in each bag. we're not going to eat these anytime soon. Do I take them to a food bank, offer to neighbors or throw them away?

offer to neighbors first

i wish you were my neighbor

Free soft serve ice cream cones.

i'm the mr. rogers of neighbors

do you have a train set?

omg trains are like my spirit animal

yeah, they're pretty cool..my grandpa worked for union pacific for 40 years

lockhart's in the bishop arts district neighborhood

Good ol' Oak Cliff... Shame what they've done with that BA district.

Smoke was my favorite place to eat bbq when I lived there... about 15 minutes from where you ate.

Today/Tonight starts the prep work for the pulled pork I’m doing tomorrow while I work from home. I have a Smoke Hollow propane smoker (pictured below) that I got 2 years ago. It’s my favorite toy for sure.

I’ve got a 10lb bone-in Boston Butt thawed and ready in the fridge. Tonight I’m going to dry brine it overnight using this method: http://amazingribs.com/recipes/rubs_pas ... ining.html

Tomorrow morning when I wake up, I’m going to take it out of the fridge and unwrap it and cover it in yellow mustard and apply this rub (which I keep on hand in an airtight container): http://amazingribs.com/recipes/rubs_pas ... _dust.html
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

I’ll probably let it sit that way for an hour and in the meantime, I’ll get the smoker all set up. I plan to use hickory. My method is to get the smoker to about 225-240 before I put the roast in. Once it hits 100 degrees internally, I’m going to spray it every hour or so with a 3 to 1 mix of cherry juice and bourbon. This will help the roast caramelize and develop a big sexy-ass bark.

Once I get to 165 internally, I plan to double wrap the roast in foil along with some of the juice/bourbon mixture. I’ll also stop the smoke at this point as well. Once the temp gets up to 205, I’m going to wrap it in some old towels and stick it in a cooler to rest for an hour.

I’ll pull the pork after an hour and then mix in the following sauce:
https://www.bonappetit.com/recipe/chipo ... ecue-sauce

I’m going to hit up Wegmans for some of their brioche rolls and slaw. I’ll build the sandwich with the pulled pork, more chipotle/cherry sauce, and some slaw on top.

I plan to document the process in photos.

Unpacked, rinsed off, and patted dry

Added the salt for the dry brine and wrapped her up for an overnight in the fridge

go balki, go balki

it is your birthday

Out of the fridge and unwrapped after an overnight dry brine. Notice the difference in the Butt between the first pic after it was unpacked, rinsed, and patted down and after the dry brine?

Covered her in yellow mustard

Added the Memphis Dust dry rub and letting it sit for a half hour while I get the smoker ready.

Are you going to invite your new neighbor, Carl Winslow, over to eat BBQ with you?

You're wise beyond your years, Wease. That's the plan. I'm guessing when he smells this baby perking up in a few hours, he'll come'a'knockin

On the smoke at 9:00 AM. Target time to eat is 7:00 PM.