As the day passed, I realized the evening was upon me and I had to get my girls ready for their wind-down, i.e. dinner, baths etc.. so I removed the meat from the grill and wrapped it in heavy duty foil and placed it in the fridge, to begin again during more reasonable hours.
My brother and his family were in for the Easter and Spring break so the whole gang was tuckered out and ready for a rejuvenating dose of shuteye, myself included. My day normally starts around 4:50 a,m daily, so I could really get a jump on my dish, ensuring it would be ready for an early dinner around 5 p.m, when all 9 total of our kids together could partake. I tasted a piece of the meat and noticed that it was still very highly seasoned even after the rinse, so I countered the saltiness with a brown sugar and spice based rub for the second part of smoking.
I added some hickory chips to my smoker, as well as a veggie laden ( onion, garlic, celery, plus rendered bacon fat) water bath and readied the B.B. for tastebud transgression. To the brown sugar rub, I added a chili powder, poultry seasoning, LOTS of paprika,garlic and onion powders, cumin, and a bit of Badia complete seasoning, which is chock full of dehydrated veggies! I placed the protein on the smoker and let it go for 7 more hours, low and slow! The kids were on the patio and playing in the yard. They noticed me checking the water bath levels and curiosity struck. They then noticed the smell. Upon request, I tore forkfuls at a time off the bottom, hot off the grill samples for the kids, they loved it. I later sliced the whole B.B and plated it up, some plain and some slathered in bbq sauce with white bread. The smoke went all the way to the bone, and my nephew Donovan said with his amazingly thick New York accent, "It was delicious", Enough said!