I've been getting a few more smokes under my belt. Did a couple turkeys last month. mostly just to make room in the freezer. Whole birds, cooked down for stock, soup and pot pies. Today I'm doing another pork shoulder for the easter picnic tomorrow. onion crispies and hawaiian roll sliders tomorrow.
Like everyone else, i had room to do more. through some J'ville brats and a 2lb Garlic herb pork loin on with the 5lb shoulder
Thought i'd try the Renouned Mr. Brown again. My first attempt at this was my first pork smoke and it was a failure. have had success since then thought i'd give the rub another chance.
Got a late start. Meat went on at about 530. Brats off at 630 and Loin came off at about 815. The Shoulder is at about 180*. at 9:30. figure 2 more hours.
Using some hickory. haven't found a place to buy fruit woods that is close.
Here's some pix
post rub 12 hours
On the heat.
and because everyone says.. how about a picture of it cut...