Hey guys, whats up.
Ive been slowly researching over the last few months about how to smoke and rubs and what not. well for xmas i got my first smoker, nothing fancy at all, its a vertical brinkman smoke and grill. Last week i smoked for the first time. I chose chicken because it wasnt to expensive loss if i screwed it up. i smoked it about 4 hours. the smoking thermometer on the smoker stayed right under the "ideal" range. i used my own rub (pretty much your basic, brown sugar, kosher salt, black pepper, paprika, garlic and onion powder, chili powder and cayenne) it was good, a little spicy but nothing horrible. overall i think i couldnt have done any better for the first time. chicken was tender and delicious. i cooked it to and internal temp of 165-175 for all pieces ( breast, wings, thighs). i was very satisfied.
now that i feel better that i wont screw it up im wanting to do pulled pork next, i realize its a big step but i think i could do it. my questions are, in my research of how to smoke pulled pork. alot of people are injecting the pork with a liquid i think, what is the liquid and what does it do, i also read you should put the rub on and wrap it and let it sit overnight in the fridge, is that correct? also i read a couple post where some people put apple juice in a spray bottle and sprayed the pork like every hour or something, whats that about?
an than finally the part where its been cooked and people wrap it in foil than a towel and than put it in a cooler, is that a cooler with ice or just a cooler lol.
sorry i need alot of clarification i know, please help and thanks in advance