Whole – y Smoked Chicken

Whole Smoked Chicken

Used salt, garlic salt, black pepper, oregano, thyme, chili powder and paprika for the rub and then smoked it using a combination of apple and mesquite woods.

Took about 3 1/2 hours at 325F-ish for IT to reach 170F. Wrapped in foil and let rest. Carved into pure chicken perfection. Next time I am going to take the temp up to 190F though; a little under done in some places for our taste.

Whole Smoked Chicken
Whole Smoked Chicken

 

Whole Smoked Chicken
Whole Smoked Chicken- Another angle

 

mmm smokey
mmm smokey
plate of goodness
plate of goodness

Smoked Pulled Pork

Been smoking some meats lately and I thought I would post pics and stuff here.

Pork Butt:

I used Alton Brown’s recipe as a guide. This meant soaking it a brine for about 10 hours.

pork butt in brine
pork butt in brine

 

I used a store bought rub.  I coated it in mustard first and then applied a generous amount of rub to the entire butt. While it was coming up to ambient temp I got the smoker heated and a good head of smoke going.

 

ready for the smoker
ready for the smoker

I ended up fighting with the temp all night and eventually ran out of charcoal. I also used about 7 pounds of apple wood chunks. At this point the butt was not done and I threw it in the oven to bake at 225 while I went and took a nap.

Nice bark!
Nice bark!

And then all that was left was the pulling and the eating! So delicious.

 

after it was pulled
after it was pulled