Today's Smoke

Big Guy01 · 06-05-2009, 04:30 AM

I rubbed down a pork picnic shoulder with Magic Dust then put it in the smoker last night about midnight. its about 1/2 way there

I'll take it out when it gets to 195 F then wrap in foil and allow it to rest for an hour, shred with two forks, add sauce and serve on fresh buns ;D

BlackLab · 06-05-2009, 06:30 AM

Very nice Big Guy

That's one of my favorite things smoke. What wood flavor are you useing and do you spritz at all.

Big Guy01 · 06-05-2009, 11:58 AM

I am using a mixture of Maple and Cherry

out of the smoker after 14.5 hrs.

wrapped and resting

Big Guy01 · 06-05-2009, 03:46 PM

pulling the pork

the best part

jerseyhunter · 06-06-2009, 03:17 AM

What no slaw.

Looks great.

Big Guy01 · 06-06-2009, 06:37 AM

Yes, Slaw, tater salad, and beans as sides , A couple of cold ones too.

The full meal deal

BlackLab · 06-08-2009, 09:09 AM

Very nice great color on the meat

thndrchiken · 07-30-2009, 06:14 PM

Big Guy, what's in that magic dust there bud? I'm going to be smoking up a pork shoulder for the weekend. I'm going to be using some cherry and alder.

Big Guy01 · 07-31-2009, 06:14 PM

Sorry for the late reply I have been away for a couple of days

Magic Dust

Ingredients:

½ cup paprika
¼ cup kosher salt, finely ground
¼ cup sugar
2 tbs mustard powder
¼ cup chili powder
¼ cup ground cumin
2 tbs ground black pepper
¼ cup granulated garlic
2 tbs cayenne pepper

Directions:

Mix all ingredients and store in a tightly covered container.

thndrchiken · 07-31-2009, 09:34 PM

Thank you sir, I will most definitely give it a try. I'll have to hit the supermarket in the morning.