Did a smoked Picnic Shoulder last weekend for NSDU Game on Saturday and leftovers for my daughters 4yr birthday party. Started with about a 5lb Pork Picnic Shoulder with some of my Pork Love Rub I make and let it sit for about 20hrs in the fridge Thursday night. Friday night I decided to fire up the wood barrel for most of my heat and smoke using burr oak and ash I cut from our farm, used a couple pecan chunks as well. As my wood burns down and turns into coals I can stock pile them in the bottom so when I need heat for my Okie Joe offset I just grab a little scoop. Tried to run the smoker at around 235ish and meat got on around 7pm and pulled off at around 12:30am then into the crockpot for the night to ensure it was ready for Saturday game time. Little bonfire, few beers with buddies and smoking meat on a cool ND fall night what can be better.
Saturday I made some beer bread and coleslaw.
Saturday I made some beer bread and coleslaw.