The new smoker is working at full speed

Hubby was at it again with the new smoker yesterday. He smoked a couple packages of italian sausage (yum!), some of which we had with tortellini pasta for dinner last night.

He also smoked a 7lb. pork butt that I had picked up for .99/lb this week. This turned out so well that I'm amazed there's any left today for dinner! Truly juicy, fall apart meat that we'll be having on sandwiches tonight, and freezing the rest before hubby can eat it as a late night snack for a couple other meals :)

I'm getting my spice rub for pork down pretty well. This can be used on ribs, roasts, and even beef or chicken.

2T kosher salt
1/4 cup brown sugar
2T black pepper (I use Penzey's California Pepper Blend and it lends a lot of flavor)
1/4 cup paprika
2T mustard powder
1T ground coriander
(if you like spice, you could also add in cayenne pepper to your liking. With the boys, I don't go there :)

Mix ingredients in a bowl...Use about 2T per pound of meat. Letting the meat sit in the fridge overnight with the rub on it is even better, but not necessary.

With the pork butt, we brought it out of the smoker when the internal temp hit 160, and then put it in a roaster pan, poured over a mop sauce that I made (see below), and baked for 2 hours at 350. Heaven.

Mop Sauce:
1 cup cider vinegar
3T brown sugar
1T kosher salt
1T black pepper.

Bring mop sauce ingredients to a boil in a small saucepan over medium high heat. Reduce heat and simmer until sauce thickens. You can use this to baste meat while it cooks for moisture and extra flavor.

Next weekend for football we're doing up baby back ribs in the smoker. My favorite!