well after the million questions I've asked on this forum it's finally time to smoke some meat.
I was usually a grill enthusiast and two half years ago I got into smoking meats. My old weapon of choice was a Brinkmann smoker/grill. However, with the help and insight of many on here I am proud to say i will be doing this smoking run with my new 22" WSM. Every sauce and rub I will be using are made by me and not store bought rubs or sauce. I have spent over two years testing, trying, and altering to what I like and what others have liked, some are still in Beta (alterations). This smoking session is dedicated to my daughter's huge family birthday party this weekend, she will be turning three and I have a ton of people to feed! That's enough of that, let's get to the menu:
The menu for this even will be 40lbs. of bone in Boston Pork Butts from Sams that come cryogenic packed in twos. To also demo out some new smoking techniques I have decided to buy several pounds of chicken drums that will ONLY see the smoker and not be grilled. The chicken drums will be rubbed three ways, Kansas City Style, North Carolina Style and Jamaican Jerk style. The pork will he rubbed two ways, North Carolina style and Jerk.
Tomorrow I will upload all the pics of the prep I just did. I would upload them now but I can't on an iPad.