Another California Smoker

Thank you for the warm welcome! I just know it's going to be fun here!

I haven't had time to look around too much yet - is there a specific place for recipes???

I borrowed the basics of this from a Chef on another forum and made my modifications. Thank you for the idea LJ!

DRY RUB - I cut these amounts in half and still had a lot of rub leftover. (I need to put in a Penzey's order - ran out of paprika!)

1/2 cup of sugar
1/2 cup Paprika
1/2 cup garlic salt
1/3 cup Kosher Salt, finely ground
1/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon cinnamon


INJECTION BASTE

1/4 cup apple juice - we used Simply Apple, an unfiltered natural juice
1 cup maple syrup - the real stuff!
1/4 cup kosher salt, I cut the amount a bit, and used flaked salt
2 tablespoons Worcestershire sauce
1/3 cup bourbon

Make the dry rub:
Combine all of the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.

Make the baste:
Whisk together the apple juice, syrup and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of meat.

After you have injected your piggy well take the remaining baste and add
1 additional cup of apple juice
1/3 cup of additional kosher salt
6 allspice berries
6 whole cloves
1 bay leaf
2 cups of water

Pour into a ziplock bag that will fit your piggy (or a bowl - but you will have to turn him several times) put the piggy into the brine and soak overnight at least - we did about 16 hours.

Take piggy out of the brine about 45 minutes before you are ready to cook. Dry him off well and coat him well with the rub. Smoke as per your method.

We used the brine in the water bowl - adding more apple juice and water as needed.

I made an apple maple bourbon BBQ sauce to go with him! Yum, what a feast!