I smoked two chicken breasts and a 5.5 lb. pork shoulder today. both came out great. reading these forums helped me greatly.
chicken rubbed and waiting for the smoker
Chicken finished. I used apple/hickory wood chips
Pork shoulder rubbed and rested
smoked at 275 for about 7 hours
Pulled and splashed with Jeff's finishing sauce.
The neighbors actually came knocking, wondering what I was cooking. It was driving them nuts all afternoon. I gave them some after it was pulled.
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