We were running low on the food-saved pork and beef in the freezer, so on Wednesday I took a 7.5 lbs pork shoulder (boneless from Costco), a 3.5 lbs Chuck roast from Frys, and a 3.66 lbs 7-Bone Roast from Frys (managers special!) to thaw out.
Plan was to smoke on Saturday or Sunday, and pull, then food-save.
Here is the Chuckie on Saturday. I bought some of this Cookshack Rib Rub at Cabelas and thought I'd give it a whirl on the beef.
Here is the pork shoulder, and 7-Bone which were next in line
7-Bone rubbed with Cookshack brisket rub and ready to be wrapped
Pork shoulder covered with mustard, then I used Jeff's Rub w/ a little bit of bacon salt as the rub
After a night of setting up in the fridge, I took all the meat out, and unwrapped it from the saran wrap and got my injections ready.
The pork shoulder was up first. I used a combo of apple juice and apple cider and injected throughout
Next was the beef. Notice I used mustard on the 7-bone, and just a rub on the Chuckie. I wanted to see if I could tell a difference in applying mustard prior to the rub. The injection for the beef was a combination of beef broth, and this steak sauce which has a great/strong flavor
Chuggin along on the drum after about 2 hours
A few hours later. All of it was spritzed with an Apple Juice/Apple Cider/Whiskey mixture every hour on the dot
Close-up of the butt
Close up of the Chuckie
Plan was to smoke on Saturday or Sunday, and pull, then food-save.
Here is the Chuckie on Saturday. I bought some of this Cookshack Rib Rub at Cabelas and thought I'd give it a whirl on the beef.
Here is the pork shoulder, and 7-Bone which were next in line
7-Bone rubbed with Cookshack brisket rub and ready to be wrapped
Pork shoulder covered with mustard, then I used Jeff's Rub w/ a little bit of bacon salt as the rub
After a night of setting up in the fridge, I took all the meat out, and unwrapped it from the saran wrap and got my injections ready.
The pork shoulder was up first. I used a combo of apple juice and apple cider and injected throughout
Next was the beef. Notice I used mustard on the 7-bone, and just a rub on the Chuckie. I wanted to see if I could tell a difference in applying mustard prior to the rub. The injection for the beef was a combination of beef broth, and this steak sauce which has a great/strong flavor
Chuggin along on the drum after about 2 hours
A few hours later. All of it was spritzed with an Apple Juice/Apple Cider/Whiskey mixture every hour on the dot
Close-up of the butt
Close up of the Chuckie