Pork Roasts in the smoker today

[smc51]

I got my Meadow Creek smoker fired up this morning and I am settling in for a day of smoking.
My wife brought home two Pork Roasts from the store yesterday. And I put on a killer dry rub and put them in the smoker for a 5 to 6 hour smoke.
I'm using lump charcoal and Cherry wood.
Lunch/Dinner will include pulled pork, potatoe salad, baked beans, bread and butter.

smc51

[REHRIFLE]

Slow cooking with smoke is great way to spend the day and end up with a fantastic meal(s).

What rub are you using?

Also, you don't see to much cherry wood here in Texas. I guessing it creates a "sweet" smoke.

[smc51]

http://www.madhunkymeats.com/
here is the address for the Rub I used, it's darn good.
And Cherry wood is a sweet smoke and great on Pork.

[paid4c4]

What time did you want me to stop by for a pull pork sandwich, I'm retired so any time is OK.
Bill

[Orlando]

I did a Pork Loin not long ago with a dry rub and turned out fantastic. I found out the trick is to not overcook and to take it off heat when internal temp hits ist mark even if it doesnt "look" done as it will continue to cook as it sets. Yummy

[Prince Humperdink]

sounds delicious.I really love smoked meat...shut up Cal!

[smc51]

there will be plenty to eat Guys.......Lunch/Dinner at my house. come on over to Iowa
.

[Cal30M1]

Better watch smokin that stuff!


http://www.youtube.com/watch?v=spIhx5m8CPk

[toolman]

Sounds great!! Peace toolman