Another day of smoking on the Lang is a wrap. Rolled about 8 hours of smoke with an oak, pear and applewood mix. I just got a mixed cord of apple and pear yesterday. It’s very green but I went with the Mixon advice. He burns green fruitwood once the coal bed is good and hot. I started up with 2/3 a bag of B&B lump and built from there with oak. Run oak about 3-1 with the green wood. Worked like a charm. The four pork butts with Red Beard Seasonings LLC keto rub turned out really juicy and the smoke penetration was phenomenal. You can really see the smoke ring deep in a lot of the pulled meat. Rub was delicious and really complimented the pork without overpowering it. 5 1/2 dozen bacon wrapped cream cheese / hot sausage / cheddar stuffed jalapeños and a pan of stuffed wrapped poblanos done and worth all the time they take. Yellow French beans from a local farm with bacon , onion and broth smoked under the butts came out delicious.
