Today's Smoke
 

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

RE: Today's Smoke
 

Very nice Big Guy ;)

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

RE: Today's Smoke
 

I am using a mixture of Maple and Cherry

out of the smoker after 14.5 hrs.






wrapped and resting

RE: Today's Smoke
 

pulling the pork



the best part

RE: Today's Smoke
 

What no slaw.:D Looks great.

RE: Today's Smoke
 

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

The full meal deal

RE: Today's Smoke
 

Very nice great color on the meat ;)

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.

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.

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

Hey Big Guy that looks awesome. Drooling looking at it. I have a big smoker that a friend gave me but I am afraid to try it. I never smoked anything. Are there some secrets you could send my way?

Brine before smoking, low and slow with thin blue smoke.