PULLED PORK AND CHICKEN

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fester

Smoke Blower
Original poster
Oct 20, 2010
102
14
SoCal
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.
 
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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