mwemaxxowner
Active member
My birthday was this past Saturday. I wanted to host a gathering at our pool where we watched the college football games, swam, and ate some smoked food!
Given how new to this I am, my plan was probably a little overly ambitious,but it all turned out well!
I wanted to have pulled pork for sliders, burnt ends, wings, along with an assortment of sides and dips.
I decided the best course of action would be to do the pork ahead of time. I wound up with a rainy day off work that Thursday, so I smoked two butts that day. Nursed them all day under the gazebo in the rain while sipping cold beers. It was a glorious day.
I mixed up a broth based mixture and injected them the night before and let it rest in the fridge overnight. I used meat Church Gospel rub on one and a Kinder's (forget which) on the other. Smoked them at 225 until about 165 IT, wrapped and placed in foil pans, bumped up to 250. Pulled at about 203 when they probed nice. Wrapped in towels and stuck in cooler for 5 hours. They pulled easily. I put the meat in bags in the fridge until game day.
Fast forward to Saturday. I started my chuck roast early, and cut it in three so it would go faster. I did not inject or brine it. I sprinkled rub on it and it they went on the smoker at 250. I think I bumped it up to 275 at around 160, and did not wrap. Never really seemed to stall much. I pulled it at 205, let it rest for 20 min, cubed it, covered with a mixture of sauce, brown sugar, etc, and put it back on at 250. At the same time I patted my wings dry, tossed them in olive oil, and coated in SPG with a healthy dose of baking powder. I put the wings on while I smoked the "burnt ends" in sauce, then finished them in the air fryer for about 10 min.
I reheated the pulled pork in foil pans, covered, on the griddle side of my KC Combo while other things cooked. I saved the drippings from the butt smoke, skimmed off the fat, and poured some of that back into the pans with half a stick of butter and some of meat Church run while it warmed up.
I don't have photos of the finished burnt ends or the wings, but everything turned out great! Especially the wings. They were a real crowd pleaser. I was proud of myself.
Later that night I fired the smoker back up and did more wings the same way, except smoked 0-400. That was very easy and also delicious.
Given how new to this I am, my plan was probably a little overly ambitious,but it all turned out well!
I wanted to have pulled pork for sliders, burnt ends, wings, along with an assortment of sides and dips.
I decided the best course of action would be to do the pork ahead of time. I wound up with a rainy day off work that Thursday, so I smoked two butts that day. Nursed them all day under the gazebo in the rain while sipping cold beers. It was a glorious day.
I mixed up a broth based mixture and injected them the night before and let it rest in the fridge overnight. I used meat Church Gospel rub on one and a Kinder's (forget which) on the other. Smoked them at 225 until about 165 IT, wrapped and placed in foil pans, bumped up to 250. Pulled at about 203 when they probed nice. Wrapped in towels and stuck in cooler for 5 hours. They pulled easily. I put the meat in bags in the fridge until game day.
Fast forward to Saturday. I started my chuck roast early, and cut it in three so it would go faster. I did not inject or brine it. I sprinkled rub on it and it they went on the smoker at 250. I think I bumped it up to 275 at around 160, and did not wrap. Never really seemed to stall much. I pulled it at 205, let it rest for 20 min, cubed it, covered with a mixture of sauce, brown sugar, etc, and put it back on at 250. At the same time I patted my wings dry, tossed them in olive oil, and coated in SPG with a healthy dose of baking powder. I put the wings on while I smoked the "burnt ends" in sauce, then finished them in the air fryer for about 10 min.
I reheated the pulled pork in foil pans, covered, on the griddle side of my KC Combo while other things cooked. I saved the drippings from the butt smoke, skimmed off the fat, and poured some of that back into the pans with half a stick of butter and some of meat Church run while it warmed up.
I don't have photos of the finished burnt ends or the wings, but everything turned out great! Especially the wings. They were a real crowd pleaser. I was proud of myself.
Later that night I fired the smoker back up and did more wings the same way, except smoked 0-400. That was very easy and also delicious.
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