Smoking Sunday or Sunday Smoking

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It's done.
 
Ok, so I'm bragging, the pork was amazingly delicious. I can't definitively say the Cherry Dr. Pepper made a big difference. The bark was sweet, but may have been better if I didn't wrap it. After 7 hours (1230am) at 225 I had an internal temp of 145. I leave for work at 6am so I had to wrap it. 5hrs @ 300, I pulled it off at 0530am with an internal temp of 210. A little over, but super tender.
 
Getting ready for tomorrow. Turkey smoked/brined two ways, wet and dry.

First starting with this:
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Dry brined with Killer Hogs TX Brisket Rub Spatchcock Style.
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Wet Brine with water, OJ, apple cider vinegar, kosher salt, brown sugar, lemon pepper, garlic, bay leaves, and orange and orange peels.
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I've done it for years with charcoal/wood chips but you have to be hovering over it for melting issues.
The cold smoker was way easier. Just got to work out some bugs with the new contraption.
Yep, cold smoking is the way to go. I also have contraption for smoking drinks too.
 
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