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.
The pork and beef were treated with a mop sauce during smoking.
The finished product.
To make the pork tender and so it pulls easily, you need to get the internal temp to 190F
Once everything cooled, it was vacuum packed and froze until the shower.
Last Edit: Aug 4, 2014 6:35:53 GMT -6 by Ron Kulas