Hi folks - I did several chicken leg quarters and a tiny (2lb) pork loin roast tonight and it turned out pretty good. I rubbed the chicken with olive oil inside and outside the skin, and rubbed some Salt Lick seasonings inside and outside the skin. For the little pork loin, I rubbed it with yellow mustard and then Salt Lick seasonings, then let them all rest overnight. I put them all in the MES smoker at a temp of 240ish today. I cooked the pork loin too long, I think, pulling it off about 160. Wrapped it in foil and a towel for about an hour. Cooked the chicken leg quarters for about 2.5 hours, give or take, until 168 IT, then covered in foil for about an hour.
The chicken was fabulous, and the pork was ok. The pork seemed a little dry, but I forgot to wrap it in bacon before I put it on, so that may have been the problem.
Here are some pics. I'm going the chop up the pork and mix it with barbecue sauce in the crockpot tomorrow and make some sandwiches. Overall I'm really pleased.
Here are my pics...