It's in the mid-50s today. Sounds like a excellent opportunity to use the smoker for one last time this year. Here is the rub we put on the meat the night before. (You may want to store the rubbed meat in a ziplock bag. Incidentally, thaw the meat ahead of time, the flavors saturate better.) You may notice the sugar which means use an indirect heat unless you like your food blacken. I also add a soda can full of water to keep the meat from drying out. To me, a smoker is like an outdoor crock pot. As it is indirect heat, I can let it sit while I do other things. (Flavor hint: sprinkle more rub on the meat after a couple of hours. The juices will wash some of off.)When the meat is about an hour or two from being done, I put sauce on it so it can bake on and get nice and gooey.
Try it sometime. :-)
Wild Willy's Wonderful Rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix it all together in a bowl. I like to use a small wire whisk to make sure everything gets mixed very well.
Store in an airtight container.
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