Smokeout at the Boathouse 2024

March 23 2024

It actually began on March 22nd preparing eight boston butts to be smoked through the night fighting rains for 12 1/2 hrs. We began by preparing the butts with an injection of flavor explosion and let sit for 3 hours, then towel dried and rubbed heavily with our “Spicy Squealer “ seasoning rub. After the rest in rub we put on Culinary Dominations Smoker rig to soak up a blend of hickory & cherry wood smoke for 12 1/2 hrs.

Going threw the night taking shifts of maintaining temperature and spraying at 9:00am we were ready to take off the smoker and proceed to claw pull. At this time the pork was in a tender , juicy, flavorful bliss. Next step was to proceed to our assigned location of presentation and serve to the public with our heavy hitter bbq sauces “ Chipotle Applejack” and “Chipotle Sweet Bourbon”

At this point hundreds of people was served and rollbacked eyes and big smiles of satisfaction were achieved. To sum it up we placed 5th in people’s choice out of 28 well known pitmasters.