The Fantabulous Chronicles

Picture this: Mother’s Day morning, the kids and I all wide-eyed and eager, presenting Mom with a gift that screams, “We really thought this through… maybe.” A large vertical smoker, because nothing says “I love you, Mom” like the ability to barbecue like a boss.

Now, we’ll be honest—we joked that it was a Mother’s Day gift, but the truth is, the stars (and the delivery schedule) aligned in such a way that this culinary behemoth arrived on that very weekend. It was like the universe decided that our backyard needed a touch of smoke and sizzle to celebrate motherhood.

Our justification? Our family’s love for smoked delicacies borders on obsession. The kids don’t just request smoked foods; they demand them as if it’s a basic human right. We’re talking about a household where smoked bacon is considered a breakfast essential, and smoked mac n’ cheese is practically a food group.

Last Christmas was a testament to our smoking dedication. Forget sugar plums; we were dancing with visions of brisket, pork butts, and BBQ ribs. Whoville might have had its roast beast, but we were determined to out-smoke them with a feast that would make the Grinch consider a career change.

Britt and I, the dynamic duo of smoky experimentation, embarked on a flavor journey that even Guy Fieri would envy. We threw everything into that smoker—brisket that would make a Texan weep with joy, pork butts so succulent they could bring a tear to a pig’s eye, and six racks of ribs that could convert the most die-hard vegan traditionalist.

Our backyard became a smoke-filled laboratory, and we were the mad scientists of flavor. Sure, some people might spend their holidays decorating trees or wrapping presents, but for us, the real magic happened when the smoker’s lid closed, and the aromatic dance of wood and meat began.

So, as Mom unwrapped the unexpected gift of gastronomic extravagance on Mother’s Day, she couldn’t help but laugh. It wasn’t just a smoker; it was a portal to a world of mouthwatering possibilities. Who needs a spa day when you can have a smoke-infused adventure right in your backyard?

Sure, we might have joked that the smoker was the perfect Mother’s Day gift, but that’s the beauty of our family’s culinary escapades—unexpected, slightly chaotic, and always seasoned with a generous dash of humor. Because nothing says “I appreciate you, Mom” like the wafting aroma of a perfectly smoked brisket on a Sunday afternoon.

Check out this straightforward brine concoction we swear by for our Pork Butts:

Ingredients:
64oz Apple Juice/Cider
1/2 Cup Salt
1 Cup Brown Sugar
1 Cup of your Favorite Pork Rub

Directions:

1. Get ready for a flavor rollercoaster! Throw apple juice, salt, brown sugar, and your favorite pork rub into a saucepan – it’s like a magic potion for pork perfection.
2. Heat things up, but not too much – bring it to a low boil and let it simmer until the sugar gets all cozy and dissolves. It’s like a sugary hot tub party for your pork mix.
3. But hey, we’re not about to scald the poor pork; let the whole concoction cool down before you introduce it to your meaty masterpiece. Safety first, right?
4. Time for the ice bath! Fill a bucket or container with 24 oz of ice. Imagine your pork lounging in a cool tub, just chilling and soaking in all that brine goodness. It’s the spa day your pork never knew it needed.
5. Pour that brine magic in like a flavorful waterfall. Get the pork ready to bathe in the glory, absorbing all those tasty vibes.
6. Now, here’s where patience becomes a virtue. Tuck your pork into the bucket or a marinating container, give it a cozy lid, and let it crash at the fridge party for a few days. If the brine and ice mixture isn’t enough to cover the pork, simply add a bit of water until the meat is fully submerged. Our pork butts are the VIPs of marination; they like to take their time soaking up the good stuff.
7. When the marination vacation is over, your pork is ready for the big leagues. Rescue it from the briney depths, give it a rub-a-dub-dub with your favorite seasoning, and send it to the ultimate spa treatment—the smoker. It’s showtime, and your pork is the star of the flavor show!
8. So, there you have it—a pork journey from saucepan to smoker, with a brine vacation in between. Because who said cooking can’t be a tasty adventure?

Smoker Must Haves

Pit Boss Smoker
Pit Boss Competition Blend Pellets
Meater Smart Wifi Thermometer
Misto Sprayer – Reusable Aerosal Can
Smoker Mitts
BBQ Bear Paws – Shredders
Chicken Leg Rack

Disclosure: There are some affiliate links above and I may receive commission for purchases made through the links in this post, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.