I haven't had time to post in a while but this is a smoke I did this weekend. I started out with four bone-in pork shoulders totalling just over 32 lbs. Measured out my ingredients for the rub and run each batch through a food processor to blend and get the lumps out.
Then I rubbed each with a coat of mustard prior to applying the rub.
Next I added the rub.
Then bagged each one for an overnight rest in the fridge.
After a good night's rest.
Loaded em in the MES at 8am and smoked with pecan and cherry at 230*. I like to take mine to 207* IT but I place in foil pan at 175* and then cover in foil.. For the first time I can recall, I had one cook straight through without a stall. It was actually frustrating because I planned on everything taking 16-20 hours. Here's the first one.
At around 11:00pm I fired up the modified ECB with cowboy lump. I think it may be modified a little too much because it runs really hot for long periods of time, but thats just right for chicken IMHO. I use a mix of beer and water in the water pan for a nice beer steam.
The chickens were brined using Tip's Slaughterhouse Brine recipe with the addition of 2 Guiness Stout beers added to each. I pull the skin back during the brining period to get the most out of the brine. When its time to cook I re-attach with a few toothpicks.
The chickens were smoked with some almond logs that I cut into 3-4" length and some chunks of cherry. Here's the first one.
In a pile for pulling.
Once pulled I added to a crockpot with some chicken broth to keep moist.
The pork was added to a crockpot with a little bit of SoFlaQuer's finishing sauce.
It was a hit! Thanks for looking.
Then I rubbed each with a coat of mustard prior to applying the rub.
Next I added the rub.
Then bagged each one for an overnight rest in the fridge.
After a good night's rest.
Loaded em in the MES at 8am and smoked with pecan and cherry at 230*. I like to take mine to 207* IT but I place in foil pan at 175* and then cover in foil.. For the first time I can recall, I had one cook straight through without a stall. It was actually frustrating because I planned on everything taking 16-20 hours. Here's the first one.
At around 11:00pm I fired up the modified ECB with cowboy lump. I think it may be modified a little too much because it runs really hot for long periods of time, but thats just right for chicken IMHO. I use a mix of beer and water in the water pan for a nice beer steam.
The chickens were brined using Tip's Slaughterhouse Brine recipe with the addition of 2 Guiness Stout beers added to each. I pull the skin back during the brining period to get the most out of the brine. When its time to cook I re-attach with a few toothpicks.
The chickens were smoked with some almond logs that I cut into 3-4" length and some chunks of cherry. Here's the first one.
In a pile for pulling.
Once pulled I added to a crockpot with some chicken broth to keep moist.
The pork was added to a crockpot with a little bit of SoFlaQuer's finishing sauce.
It was a hit! Thanks for looking.
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