My eldest daughter called me last night and asked if I would smoke a bunch of legs her and the boyfriend bought. I did a bunch of wings a couple of weeks ago and so I said okay as long as she did not want them lollipop style. She said no so I was in. Since we have dinner at our house on Sunday's I figured I would get thighs for tomorrow and smoke them. I have been toying with doing pulled pork for the guys I work with and figured since I was lighting it up might as we'll see if I could pick up a couple of picnics.
The wife and I went to Giant where they had the thighs but no picnic. What I did spot was these whole pork loins and decided what the hell, I have no timeline except to be done tomorrow eventing. I picked up a 21.25 pounder that was on sale for half price. I got this thing home and went to work peeling the skin off but kept it attached at the shank. I then injected with apple juice and rubbed with TastyLicks Original rub mixed with their Flying Swine to add a little heat. I rubbed the loin, pulling back the skin and then ruled the inside of the skin before laying it back over the loin. I then rubbed the rest of it and put it on my Yoder with the skin side up.
Tomorrow morning I'll brine the chicken thighs and legs for about 2 hours with Oakridge BBQ's Brine and rub them with the Oakridge BBQ Secret Weapon chicken and pork rub.
not sure where boneless comes in since there seems to be a bone in it, but we'll see...
The wife and I went to Giant where they had the thighs but no picnic. What I did spot was these whole pork loins and decided what the hell, I have no timeline except to be done tomorrow eventing. I picked up a 21.25 pounder that was on sale for half price. I got this thing home and went to work peeling the skin off but kept it attached at the shank. I then injected with apple juice and rubbed with TastyLicks Original rub mixed with their Flying Swine to add a little heat. I rubbed the loin, pulling back the skin and then ruled the inside of the skin before laying it back over the loin. I then rubbed the rest of it and put it on my Yoder with the skin side up.
Tomorrow morning I'll brine the chicken thighs and legs for about 2 hours with Oakridge BBQ's Brine and rub them with the Oakridge BBQ Secret Weapon chicken and pork rub.
not sure where boneless comes in since there seems to be a bone in it, but we'll see...
