Smoked pulled pork

12lbs pork shoulder butt

Brine
3/4 cup kosher salt
2 Tbs garlic herb blend
Water to cover meat

Dry rub

6 Tbs garlic herb blend
1 Tbs cinnamon
1 tsp red pepper flakes
1 tsp paprika
1 Tbs sugar

Smoked chicken

2 whole chickens

Brine
8 cups honey crisp apple juice
Up to 8 cups water to cover the chicken
1/2 cup garlic blend seasoning
1 cup salt

Blend together until salt is dissolved
Soak chicken 6-18 hours

Dry rub
1 1/2 Tbs garlic blend
2 tsp cinnamon
4 Tbs brown sugar
1 tsp pepper
1 tsp salt
1 tsp Rosemary

Smoke for 4-5 hours at 225-250 degrees spritz with apple cider vinegar every hour until the internal temperature is 165 degrees. We used a blend of cherry wood and apple wood for flavor.

Remove from smoker and tent with aluminium foil. Rest for 10 min before serving.