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Post by Ron Kulas on Aug 4, 2014 5:13:40 GMT -6
Lately I have been busier than a one armed paper hanger but Sunday I had to smoke up some meat for an upcoming wedding shower. I did 20 pounds of pork, a 10 pound brisket and 5 chicken quarters. All were smoked over hickory and apple wood. All got a good rub down with spices. ![](http://i182.photobucket.com/albums/x285/newscouts/meats2_zps863b6262.jpg) ![](http://i182.photobucket.com/albums/x285/newscouts/meats4_zps848a11f8.jpg) The pork and beef were treated with a mop sauce during smoking. ![](http://i182.photobucket.com/albums/x285/newscouts/meats5_zps33a55455.jpg) The finished product. ![](http://i182.photobucket.com/albums/x285/newscouts/meats6_zps823ffc49.jpg) To make the pork tender and so it pulls easily, you need to get the internal temp to 190F ![](http://i182.photobucket.com/albums/x285/newscouts/meats7_zpsd45bb8ea.jpg) ![](http://i182.photobucket.com/albums/x285/newscouts/meats8_zpsca66b6a5.jpg) Once everything cooled, it was vacuum packed and froze until the shower. ![](http://i182.photobucket.com/albums/x285/newscouts/meats9_zps96f49b81.jpg)
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