2 chickens and a pig

[Winz]

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  [size=78%]:[/size]





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

[Cuda Dan]

WOW nice job on cooking and the pictures.

[jamesnomore]

That's a great looking cook there Winz...Wish I had some of that pork right now, or a leg of that chicken mmmm

Is that a taller than normal charcoal ring in your mini conversion? Also, how many coal additions for 16 hours? That's a long time...

[Winz]

Is that a taller than normal charcoal ring in your mini conversion? Also, how many coal additions for 16 hours? That's a long time...

Good eye!  The conversion is based on an 18.5 SJP, so its wider than the typical mini WSM.  It is roughly the same size as an 18.5 WSM. 


I had enough clearance to build a 6 inch high charcoal basket.  For a 16 hour burn, I had to reload with a full chimney of charcoal at the 12 hour mark.


Winz

[dengland]

Note that Mrs. Winz's chair has a built in wine glass holder in the arm:

Where is the beer stein holder on Mr. Winz chair?

[Winz]

Where is the beer stein holder on Mr. Winz chair?

 

I had to build a whole side table for that!

Winz

[MrHoss]

Looks like some very fine food there Winz.  The colour on you chicken looks bang on.  Ever try wrapping butts in butchers paper?  I do it part way through the cook and leave it for the rest but you could try it after finishing the cook too.  I find it preserves bark better.

[1buckie]

Winz, you're like the Renaissance Kettlist or something.....perfect chickens, perfect pork (well thought out planning, I might add), hand crafted easy chairs, unique, uncommon mods......what a guy !!!!

[masonred]

NICE!

[jcnaz]

^^^What HE said.^^^

[BBcue-Z]

Great cook and very nice view
I like that set too. I'm smoking 5 Butts and 7 chickens for a party this weekend