PULLED PORK AND CHICKEN

Discussion in 'Pork' started by fester, Jun 26, 2013.

  1. fester

    fester Smoke Blower

    I haven't posted any of my smokes lately so here is this past weekend's. I hosted a graduation party for a niece with about 50 guest. So I decided to serve pulled pork (27lbs) and chicken quarters (30 pieces). I rubbed the pork with my standard pork rub I use and refrigerated for a day.Then in the smoker at midnight at 230 with apple juice in the pan and hickory chunks.


    Then at 5:00 am time to add more wood and spritz the pork.


    Then around 11:00 They are all 165-170


    Time to double wrap in foil.


    Then back in the smoker till they hit 190 and into the cooler..


    My cook area.


    The chicken quarters I had brined using the Slaughterhouse Poultry Brine for about 12 hours. The I rinsed off and patted dry. Then I put the pieces in a big pot and mixed in EVOO and a rub (Magic Dust). The into the smoker at 300 with chunks of hickory.


    I started pulling them out when the hit 170.


    After 3hrs in the cooler time to pull out to shred and serve.


    After shredding I added SoFlaQuers finishing sauce. I also had a bottle on the table to add extra when my guest served themselves. It was very popular.



    Overall I was pleased with both.The pork was moist and had a good bark.The chicken was very moist and the rub (Magic Dust) was very good on the chicken and will be a regular on my chicken. Thank for looking at my smoke.
     
  2. Nice lookin cook there.  Smoked meats look fantastic.
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Them look great - nice cook area and where did you get your spritzer bottle that's kinda neat. Nice Job
     
  4. fester

    fester Smoke Blower

    I love this sprayer it sprays a fine even mist on the meat. Here is a picture of the box. I bought it for around $14.00.

     
  5. marshman71

    marshman71 Smoke Blower

    Looks great, you can almost smell it,

    Got a bag of Leg Quarters I need to get smoked up soon ....  just haven't found a really good chicken rub I really like yet ...

    may have to whip up a batch of Magic Dust.    I'm assuming that its Mike Mills Recipe.     Keep up the good work.
     

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