Finally Decent Weather

     Finally had some days off that were rain free.  Set the alarm for 4:30 AM.  I fired up the pit by 4:45 and started prepping meat.  I mixed the injection for the pork shoulder and started unwrapping meat.

     I injected the shoulder with Chris Lilly’s injection recipe.  Then I rubbed it down with Bad Byron’s Butt Rub.  Then I rubbed down a 12 pound brisket with brisket rub from Dave Klose.  Brisket and butt were on the grates by 5:15 and I went back to bed.  I kept the pit temp about 225* and threw some Meyer’s regular and Opa’s jalapeno cheese sausages on for lunch.  I also made about 2 dozen armadillo eggs.  Half of the eggs were stuffed with a jalapeno slice and a cube of cheddar cheese.  The other half only had the cheese.  They were all dusted with Hen & Hog Dust.  And I threw on a maple fatty to round it out.

     Armadillo eggs took about 60-90 minutes.  The sausages took about 2 hours.  Pork butt was on for about 14 hours and the brisket about 18 hours.

Here’s the finished products minus the pulled pork: 

Opa’s on the top left, Meyer’s on the top right.  Fatty on the bottom left and armadillo eggs.


Here’s the brisket flat being sliced.  The point was chopped.


7 Responses to “Finally Decent Weather”

  1. Manfred Johnson Says:

    Them Amarillo eggs look mighty tasty, sir.


  2. Backyard Chef Says:

    They sure do! I could go for some of those….

  3. Rattling the Kettle Says:

    Nice pink ring.

  4. greystone Says:

    What exactly are Armadillo eggs? Have a recipe for those?

  5. FraudWasteAbuse Says:

    You have quite a bit of tasty food on this blog. I’m always looking for new ways to use my grill.

  6. stjarna67 Says:

    I love being a carnivore. That stuff looks great!


  7. thillin Says:

    Armadillo eggs are made of breakfast sausage formed around jalapeno slices and cheddar cheese. Hollow out a jalapeno and stuff with cheese. Then ball up some breakfast sausage around the jalapeno. Smoke for about 45 min to an hour at 225-250 degrees.

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