What to put in the smoker this weekend?

[Great-Kazoo]

5 lb pork shoulder, i did yesterday.
Left overs have been turned in to chow mien and some chili verde.

[Gman]

Chow Mein? Interesting.

[Rooskibar03]

Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.

[00tec]

Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can?t wait.

I like 201 degrees

Brown sugar, maple syrup, or honey is mandatory on the rub

[DenverGP]

Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.

My favorite pork butt rub:
Amazing Ribs Memphis Dust.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

I apply salt the night before, then in the morning while smoker is getting hot, I apply a light coat of mustard as a "glue" to hold the rub, and apply memphis dust pretty generously.

My usual internal finish temp target is anywhere around 200F-203F... I shoot for around 250F-275F for the smoker.

Once it hits finish temp, I'll wrap it in foil and hold it off the heat for about an hour before pulling.

[Irving]

Anyone have a good recipe for smoked Buffalo wings? Nothing fancy like blueberry Chipotle or anything, just standard hot wings, but smoked. I'm sure it's basic, but I've not done it before. Want to make a nice little send off for my neighbor.

[Irving]

This looks good, going to try it.

https://www.vindulge.com/smoked-chicken-wings/

[Great-Kazoo]

Anyone have a good recipe for smoked Buffalo wings? Nothing fancy like blueberry Chipotle or anything, just standard hot wings, but smoked. I'm sure it's basic, but I've not done it before. Want to make a nice little send off for my neighbor.

smoke them after rubbing with some baking soda, let wings sit uncovered in fridge for 3-4 hrs. Throw on smoker @ 350 till done. Then crisp up the skin on grill. Franks red hot sauce and melted butter is the standard / basic sauce.

[Irving]

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

[Great-Kazoo]

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

why not? that's what i as i'm sure others like about using the smoker, grill or (hem, hem) sous bidet. You don't know how it turns out till you try it. Except for those chicken pieces hanging over the side, ........................

IMO Poultry needs high heat. I have always been leery of doing poultry at less that 350. That smoke @ 225 for 3 hrs for a bird, not my thing. Plus that's where you run in to a lot of the i did a chicken on the smoker and the skin's rubbery.