I did a little smoken this last weekend.
I have the BDS 6 rack my generator took a crap a couple weeks ago.
Brian at Bradley got me hooked up and now I'm running again.
So I filled her up with 2 butts some pork loin a couple chickens and my idea of a fattie.
This one i deboned layed open and put some rub on the in side then put back together and tied with butcher twine. Then more rub on the out side.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0001.jpg)
This one I deboned and put in a simple brine of 12 oz pickleing salt 8 oz molassas and 2 qt water for 24 hr. Rinced patted dry and did the same way as the first one but this rub had no salt in it.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0002.jpg)
The loin I injected with 1/4 cup melted garlic butter and 1/4 cup apple juice. Then rubed on some olive oil and some rub.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0007.jpg)
The fattie was a pork loin also. Cut half way through the long way then beet flat to about 1/2" thick topped with provalone cheese some portabella shrooms green onions, jalapenos, green peppers and lots of pepperoni rolled up tight and into a bacon weave.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Mar15_0001-1.jpg)
The chickens I cut in half put on some rub. We were done with supper and was cleaning up when I remembered to take some picture's.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0005.jpg)
Everything but the chickens went in at the same time with 3 hr of the M word at a cooking temp of 220 F. When there was only 1 hr of smoke left was when the birds went in.
Here is some picture's of the finished goods first the simple butt with the brined one waiting it's turn.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0003.jpg)
The brined one is on the right, didnt look any diff but had more flavor.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0004.jpg)
The butt packed in 8 oz lunch sized take along's.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0006.jpg)
The loin was for stakes on the grill later on down the road. You can see the butter mmmmmmmmm.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0008.jpg)
I like then thick.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0009-1.jpg)
Packed and ready for later.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0010.jpg)
The fattie was a gift so I didnt get any picture's of the goodness inside.
Congrats on a great smoke! The brined one was better than the injected one?
The injected one was the Pork Loin
The brined one was one of the two Pork Butt's
Thought I would try something diff.
Everything looks great!! Your gonna like them thick cut chops at a later date with grill marks on them.
Great pics!!! The bacon weave looks awesome. :)