Chief Bill Sr recently oversaw a summer smoke-out featuring pork and chicken.
The chicken was an experiment and, while delightfully cooked, the seasoning will be discarded for this particular meat the next time it is placed in the Brinkmann.
The pork, a picnic acquired for 99 cents a pound at PriceRite in Primos, was delicious.
The same rub was used for both. As noted magic for pork, not so much for chicken.
The rub is called Memphis Dust and Chef Bill will not take credit for it. He says it all belongs to Meathead. Here is Meathead’s Memphis Dust Rub:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton’s kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Regarding the smoking itself, make sure you have a son who can keep the reservoir dish filled with hot water and the charcoal dish filled with charcoal. It is an all day affair.