Thought we'd load her up today. Mesguite, and Cajun jerky, made from venison. Two venison hams, brined in a rum, allspice mix, then rubbed with brown sugar, pepper, paprika, etc. Butt injected with evan williams honey reserve whisky, then rubbed with the same brown sugar mix, and more Cayenne's.
I injected the pork, with Even William Honey Reserve whiskey, rubbed the outside with a brown sugar,pepper,ground mustard,onion powder, celery seed, and salt. Left it in the fridge for two days. Put it on the smoker 7 am today. Can't wait!!