Let's Smoke Some Meat!

[jordy]

Show us the finished product, IF there is anything left...

After about 9 hours on the smoker it came off and was amazing. The actual recipe called for more time and claimed that it would reach a point that you could tear it apart with a plastic fork. As it was, it was amazing. 4 hours at 165* and then flipped to the fat side down, spritzed with a mixture of apple juice and Worcestershire sauce, which was repeated about every hour and was the icing on the cake.

About 5 hours into it, I added Mr. Beer Can Chicken to the mix, just playing around. Rinsed it, did a rub with jew salt and some cajun seasoning, and it was the best chicken I've ever had in my life. I was a little unsure, but a $5 chicken was as much of a hit as the brisket. Maybe because it just sat there and supervised. Oh, and I had a dozen ears of corn, an onion, and was running out of room. Did kabobs of squash, onions, peppers, etc. with an olive oil drizzle and some shaker spices on my regular grill and those vanished as well.