Cooking for an event this weekend, decided to do some pulled pork sliders. Additionally, I had some organic chickens in the fridge - might as well cook them up too since the smoker has some available real estate.
Pork butts with John Henry's sweet rib rub and O'Brien's WKC blend courtesy of
@jamesnomore :
Wapiti gets the call. For smoke, I used wine stave oak chunks from some projects I have been working on:
Speaking of wine staves - here is one of the projects. Two chairs and a table built from Oak wine barrels I used recently for my daughters wedding. They are super comfortable and give me and Mrs Winz a nice place to relax while the Wapiti is doing its thing. Note that Mrs. Winz's chair has a built in wine glass holder in the arm:
The view from my chair. I recently cut out a circle and added a pie tin on the table. This provides a great place to start a chimney.
I started the cook at 5:00 PM. As the sun started to set, we had some dinner guests - that is to say we had some guests feeding rather than we dined on our guests
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Wapiti worked all night. I got up around 5 am to check on things. Looks like my sous chef decided to sleep in:
Rubbed the chickens with Butcher's BBQ honey rub - it is one of my favorites. I put lots of rub and olive oil under the skin to ensure the rub penetrated the breast meat:
Chickens on the lower level, pork butts on top:
The payoff: Smokey roasted chicken and delicious pulled pork! I made myself a little chef's snack with some pulled pork on a Hawaiian sweet roll.
The pulled pork took about 16 hours on the smoker with an hour rest before pulling. I wrapped the butts in foil for the resting period. I don't think I will wrap them again - usually I just tent them with some foil which always leaves the bark drier. By wrapping the meat, I think the pork might be a bit more moist, but the bark was too wet for my liking. I sprinkled more rub on the meat before sealing it up. The O'Brien WKC blend makes for great pulled pork sliders!
Winz