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I cut out the coppa muscle in a pork butt yesterday and started the curing process to make capicola. The rest went into my little Smokin- It model 1, with a liberal rub of Meat Church Holy Voodoo. I don't normally go for commercial rubs, but this is really good; a nice balance of sweet and heat. After 11 hours in pecan smoke (much longer than I thought it would go) it came out beautifully.

Nice and sunny today, so bit of a last minute decision to make smoked Spatchcocked jerk chicken. Rubbed chicken with a thin layer of olive oil and then added a dry jerk rub. Set up the Weber kettle for indirect cooking, with 3/4 of a chimney of lit coals on one side, chicken on the other.

Smoked at 190 (375f) until internal temp reached. I like to have the legs facing towards the coals, as I want to take them further than the breast.

I made the flat breads out of yogurt and flour, about a 50/50 mix, cooked in a pan for a minute each side. I made a simple tzatziki style sauce, out of yogurt, grated cucumber, garlic, lemon juice, mint, olive oil, salt and pepper. Worked really well with the hot and spicy chicken.



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Last edited by granch72

Greet minds think alike.  I put an 8 lb on at 5 AM Sunday morning at 225 (hit 250 for a long while and shortly at 275 until I got it back down).  Mix of 2/3 apple wood and 1/3 hickory.  4 hours smoke.  Wrapped for another 5.  Pulled at 2 PM after it hit 193 internal and a fork would insert and twist as well as the bone would twist when checked.

Mr Brown Sucor Rub overnight and second rubbed 30 minutes before hitting the smoker coming up to room temp.

Pulled at 9 hours right before re-wrapped and placed in a cooler to stand for 2 more hours.

Approximately 6+ lbs of pulled porky the pig goodness.

Last edited by wineismylife

My pork butt ended up going 12 hours. Pulled at 205°. Used Eat BBQ-The Most Powerful Stuff rub. Turned out to be one of the tastiest I think I've ever done.

Tonight is a 2.5 lb cowboy ribeye. Will be bringing it up to 110° on my pellet grill, then sear over charcoal on the Weber. Sweet spot for me is between med-rare & medium. (There is a high-end steakhouse in Seattle that nails it every time. Still not sure how they manage that.)

Last edited by mneeley490

Looking to see if there are any smoking fans in the area. I've been a huge fan of smoked food for many years now, a buddy of mine purchased a smoker 2 years ago and I'm jealous. Looking to purchase a smoker at some point this year, was wondering if anyone had some advice and opinions on what is a good beginner's smoker I can buy and learn with. I've already been told not to cook Brisket on my first try.

Last edited by Ahsan
@Ahsan posted:

Looking to see if there are any smoking fans in the area. I've been a huge fan of smoked food for many years now, a buddy of mine purchased a smoker 2 years ago and I'm jealous. Looking to purchase a smoker at some point this year, was wondering if anyone had some advice and opinions on what is a good beginner's smoker I can buy and learn with. I've already been told not to cook Brisket on my first try.

you've already asked many times and have replied to yourself what you were trying to sell to the google search links.

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