- Sep 30, 2014
- 4
- 10
So I did 2 pork loins, a butt and some chicken on the smoker this weekend. One of the loins I coated in spicy brown mustard and my rub, the other meats were just coated in rub. Everything went in the fridge over night. I started the loins and butts around 0600 at about 275. I used Pecan wood. I basted every hour with a juice mixture and after the first couple of hours started adding sauce to the butt and the one loin. Chicken went on about 1400. By 1700 the pork was starting to flake apart so I wrapped it in foil and let it rest. The meat looked so good and with a bunch of hungry people waiting, I forgot to take pictures of most of it before they dug in. I did sneak a picture of the the leftovers.
All in all a good smoke.
All in all a good smoke.
