How to make pulled pork
After working on it for 10 months I think I've got it. We have had great pulled pork, baby back ribs, spare ribs, and chicken over those 10 months! Personal love and care in preparation does make a difference!
I know that this looks complicated (!!), but it is very easy!: 2007-03-03
- Buy the pork shoulder / boston butt - each about 7 to 8 pounds
- Hour 0: About 12 hours before beginning smoking, put on plenty of rub, wrap in plastic wrap, then wrap in foil and refrigerate
- Hour 11: Take the wrapped pork out of the fridge, soak wood chunks in water, get the smoker ready
- Hour 12: Wood in the smoker, fill the water pan, and place pork on the smoker, fat side up
- Hour 24: Take the ready to fall apart pork off of the smoker. While it is resting (wrapped in foil - for about 30 to 60 minutes) clean up the smoker.
- Hour 25: Pull the pork and have a great meal
Over time, I have deleted all of the steps called check on the smoking wood, add more water, check the meat temperature, ... repeat any of these steps until the meat is actually done at about 12 hours! Actually - after about 11.5 hours the water in the pan may be getting pretty low - either add a bit after 10 hours or take the meat off in the last hour if the temp goes up too high.
- Internal temp must be above 170 degrees F. (BETTER = above 190!!!)
- Cooking time for pork butt is about 1.5 hours per pound, assuming maintaining about 225 degrees in the smoker.
- When outside temps are below 35 degrees or windy, use the sheet metal shield (12 inches high) around the base of the smoker to kick up the heat
- Add garlic powder to my usual barbecue rub
- Apple cider in the water pan adds a wonderful smell
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Mix well and randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
- Excellent write-up with photo's on a modded Brickman smoker http://home.comcast.net/~day_trippr/smoker_mods.htm
- Great review of the CHARBROIL ELECTRIC WATER SMOKER which I (used to) use: SmokingMeatForums. The smoker review also has some ideas for various uses.
- Mod your electric smoker - these seem like great ideas! http://www.chilefire.com/posting-detail.asp?Post_ID=38&Recipe_ID=
- Think about these ideas for preparation from wyntk.us
- The night before you are going to smoke it, remove it from the package and wash it real good with cool water.
- Rub a nice thin layer of regular yellow mustard all over the butt ... this will help the rub to stick and will create a nice crust when it is all done. (don't worry.. it won't taste like mustard once it is cooked)
- Once the butt reaches 145 degrees, remove it from the smoker and wrap in heavy duty aluminum foil with a splash of apple juice just before closing it up. Place it back in the smoker and continue to maintain the heat at 225 degrees with no additional smoke needed.
Baby Back Ribs
I've smoked ribs similarly to the notes for pulled pork (Barbecue). However, I've also tried some alternate methods as well:
- Oven / Grill method - start with a combination dry rub for 1/2 day, slow oven roast at 225 for 3.5 hours, and finish on the gas grill to get a char. Efficient - not as good as smoked! But efficient!
- Alton Brown - Good Eats has an interesting recipe for a rub and braising sauce to use in the oven. I've used the oven method at 225 degrees for 3.5 hours (no braising liquid - just the dry rub applied 1/2 day ahead). His dry rub recipe deserves consideration!
- Smoke on the grill / Oven / Grill method -
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The original BBQ Rub from Deb Stegner, Knoxville, TN
- Kosher salt
- Ground black pepper
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Smoking A Turkey
Thanksgiving 2009 was my first attempt at smoking a turkey. The result was outstanding!
I had to make some modifications to my converted Charbroil Gas (started as Electric) Water Smoker. Over the past 5 years I burned out 2 heating elements and one rheostat power cord before converting to a natural gas burner from Gas Smoker - Afterburner. It can crank out some heat and is very adjustable, but I've had some problems with flame out (hopefully - I can resolve that with some adjustment to either the venturi or the air holes). 2009-11-27
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THE BBQ Sauce - SMOKY BARBECUE SAUCE
Source: Rachel Ray, from the Mason City IA Globe Gazette with several modifications that have tested out excellently!
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Tags: Barbecue BBQ