We put our new Model 1400 smoker to the test this past weekend trying out our new rubs. We smoked the following:
Friday Morning 5 am: put 2 briskets in the smoker. Briskets were cut in half and rubbed with our Kansas City Rub, Texas Rub, Memphis Rub and Cajun Rub individually.
Friday Afternoon 3 pm: pulled the briskets out, wrapped them in aluminum foil so the briskets could rest.
Friday Evening 6 pm: Served Briskets to roughly 20 people with raving reviews of the smoker and rubs.
Friday Evening 11 pm: Placed for Boston Butts in the smoker rub with our Red River Rub
Saturday Morning: Removed Boston Butts and place in oven for 2.5 hours
Saturday Afternoon: Boston Butts were pulled in order to create pulled pork
Saturday Afternoon: A friend called and asked if I would smoke a brisket and pork shoulder for them using my smoker and rubs (friend had come by the house Friday night)
Saturday Evening: Pulled Pork delivered to a friends wedding party (roughly 50 people), everyone loved the pulled pork
Saturday Evening: Friend delivers a brisket, pork shoulder and chicken plus a bag full of mesquite. Placed brisket and pork shoulder in the smoker using our rubs
Sunday Morning: Remove brisket and shoulder from smoker (wrap in aluminum foil, place shoulder in oven to finish), place chicken in smoker
Sunday Afternoon: Remove chicken from Smoker, Friend picks up smoked brisket, smoked shoulder and smoked chicken.
Monday Morning: Called friend to see what his family thought about the smoked meats and rubs, he said since there wasn't anything left, everyone loved it all.
So, the result of the test is the smoker and the rubs all passed with flying colors.