Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Meat-a-palooza weekend

Picked up 35 pounds of meat at Sam's club.

A 12 pound beef brisket

12 pounds of pork Boston Butt

And 11 pounds of fresh chicken.

I will smoke this mess of grub with a mixture of Hickory and apple wood.

The chicken will be finished first, then the pork and then brisket. The brisket may spend up to 12 hours in the smoker.

I love smoking days.



The Brisket rub is made and rubbed on the meat 12 hours prior to smoking.
� cup paprika

� cup brown sugar

3 tblsp chili powder

3 tblsp onion powder

3 tblsp garlic powder

3 tblsp seasoned salt

1 tblsp cayenne pepper powder

3 tblsp black pepper

2 tblsp oregano

Use rubber gloves and rub the spices into the meat and let it sit in the fridge over night.



I got the fire lit in the homemade smoker at 6:30 am. Then it was time to rub mustard on my Butt (s) and a secret blend of herbs and spices.



Then I split the chickens and gave them a rub down of not so secret spices.



Then it was into the preheated smoker with the lot of it. The two pans in the bottom are filled with water and beer.



I�ll use hickory chunks to start out with and switch to apple later in the day.



The smoke is great smelling in the morning.

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Now its time to wait. Occasionally spraying the pork and beef with the mop sauce. I have a temp probe in the thickest part of the brisket and another probe checking internal air temps in the smoker.

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