1 pork butt (8 pounds)
6 to 7 heaping tablespoons olive oil
Rub olive oil evenly over butt. Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag or wrap with plastic wrap and refrigerate overnight.
Preheat smoker to 225°F.
Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 165°F. Remove from smoker. Cover with heavy-duty aluminum foil and return to smoker. Continue to cook until internal temperature reaches 185°F. Increase smoker temperature to 275°F. Smoke for an additional 2 hours or until internal temperature reaches 210°F. Let meat rest inside foil for 30 minutes. Then pull pork.
10 jalapeno peppers
10 bacon slices, cut in half
10 mini sausages or smokies (or 20 if they are very small)
1 cup cream cheese
1 cup grated monterey jack
1 tsp chipotle or chili powder
2 shallots, minced
Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
Credit: Smoked Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.).
You can adjust the ingredient amounts to fit your personal taste, If you want it sweeter add more Brown Sugar, hotter add more Cayenne or milder put in less cayenne and chili pepper
1/4 cup – Sugar
1/4 cup – Brown Sugar
1/4 cup – Paprika
1 Tbs – Coarse Salt
1 Tbs – Black Pepper
1 Tbs – Garlic Powder
1 Tbs – Onion Powder
1 Tbs – Cumin
1/2 Tbs – Chili Powder (Optional)
1/2 Tbs – Cayenne Pepper (Optional)
Put ingredients into the bowl
Mix all the ingredients together using your hands to making sure to bust up any clumps in the brown sugar.
Store in a re-sealable plastic bag, sealable bowl or a shaker bottle.
1 (15 oz.) can tomato sauce
1/2 cup apple cider vinegar
1/3 cup honey or agave nectar
1/4 cup tomato paste
1/4 cup molasses
3 Tbsp. worcestershire
2 tsp. liquid smoke
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. onion powder
1/2 tsp. salt
a few pinches of cayenne powder for extra heat
Whisk all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer (uncovered) for 20 minutes, or until the sauce has slightly thickened.
Use the sauce immediately, or refrigerate in a sealed container for up to 1 week.
Credit: Homemade BBQ Sauce Recipe | Gimme Some Oven.