Two weekends ago we offered to smoke pork for our friend Jessica's 40th birthday party.
They had invited around 40 people to their party so we decided to smoke two 8 pound pork butts. This time we brined the pork starting on Wednesday night before the party. The brine was simply kosher salt and water.
When Brian got home from work Thursday night he rubbed both pork butts with seasoning and yellow mustard and honey (to help the rub stick). Then wrapped each butt in saran wrap and stuck them back in the refrigerator to marinate until Friday afternoon.
Brian started smoking the pork when he got home from work Friday around 5 P.M. He kept them cooking outside in the smoker for about 9 hours, and then finished the cooking process in the oven, which took another two hours. We turned off the oven at 4 A.M. and went to bed while the pork was resting in the oven.
We got up at 8 A.M. and pulled the pork. It literally fell off the bone.
The pork was a huge hit at the party, and I think everyone loved it. Shanon and Jessica provided Jack Stack's baked beans, cheesy corn, cake and beer. Thanks guys.
This past weekend we smoked two chickens for a BBQ get together we threw at our house. I think we have this recipe figured out. We have found that it isn't beneficial to brine the chicken, but we have found that injecting the chicken with our own special sauce is the way to go.
1 cup water
1 stick butter
2 Tbs Tony Chachere's
1 tsp black pepper
Salt and Pepper
We covered the chickens in rub and let them marinate for 4 to 5 hours., and then smoked them for about 6 hours until they reached an internal temperature of 170 degrees.
I also made homemade mac and cheese, homemade baked beans (Dilly and Clyde's secret recipe), fruit salad, and the best Strawberry Pie (recipe to come at a later date).
Thanks to all who came and made the awesomely gorgeous evening that much better!
And we can't forget about Punkzilla.