smoking a pork shoulder for the 4th.
Just looking for tips/suggestions. size, etc. I'll have around 15 - 20 people maybe half adults.
I successfully pulled off brisket and ribs previously, so for the 4th I'm doing pulled pork.
I make great pulled pork in my slow cooker/crock pot, but it's not the same.
So I'm looking for maybe a rub recipe anything to do regarding timing, etc. you have found effective (spray bottle with apple juice? - that kind of stuff)
Also I'm thinking of making smoked bacon recipe I have - at the same time.
Any issues putting both the bacon (which it says takes 2 hours) and the pulled pork together? I don't like to open the smoker if I don't have to, that's the only issue I saw so far.
and if anyone has a good barbecue sauce recipe please post
thanks, in advance.
Basically, I take my usual rub for shoulder and add coffee grounds (a few other small differences). Gives a little bitterness. But the coffee sauce balances it out.
That's the only time, I use a "traditional" BBQ sauce with pulled pork. Otherwise, it is a Lexington, NC style vinegar sauce.
Basically, I take my usual rub for shoulder and add coffee grounds (a few other small differences). Gives a little bitterness. But the coffee sauce balances it out.
That's the only time, I use a "traditional" BBQ sauce with pulled pork. Otherwise, it is a Lexington, NC style vinegar sauce.
Sounds great FMiC - can I assume google might have those recipes/instructions?
On the smoker at 225 degrees. After about 5 hours, I double wrap it in foil with an oz or 2 of apple juice. I cook it to 195 degrees. Take it off and wrap the whole thing in a towel and place it in a cooler for a couple of hours. Total time is 12-14 hours depending on the size. It's done when it's done.
Sorry, I can't give you my sauce recipe. Hell, if you do it right, you won't really need sauce.
Tangy coffee BBQ sauce - ( New Window )
1 tbsp salt
1 tbsp black pepper
1 ½ tbsp sugar
1 tbsp dry mustard
5 tbsp vinegar
3 tbsp Worcestershire sauce
½ c water
Mix all ingredients in a medium saucepan and bring to boil
Remove from stove and add contents of 32 oz store brand ketchup (name brands are too thick. Use the cheap stuff.)
Save leftover sauce in the ketchup bottle, in the refrigerator.
Sauce 2:
North Carolina Style
Barbecue Sauce
Ingredients
½ cup white vinegar
½ cup cider vinegar
½ tablespoon sugar
½ tablespoon crushed red pepper flakes
½ tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste
Preparation
Whisk ingredients together in a bowl. Drizzle on barbecued meat.
Covered, sauce will keep about 2 months.
I'd rather not mop too, I read you should minimize the amount of opening and closing the lid on the smoker.
Breaking it up for serving
This is what I used to cook it. I was visiting my brother on Long Island when this was done. I ordered bone-in but they didn't get it:
Breaking it up for serving
This is what I used to cook it. I was visiting my brother on Long Island when this was done. I ordered bone-in but they didn't get it:
Thanks. So you don't put the brown sugar in the rub? for the my last two I did, but I like keeping it separate.
Quote:
Preparing the pork for smoking
Breaking it up for serving
This is what I used to cook it. I was visiting my brother on Long Island when this was done. I ordered bone-in but they didn't get it:
Thanks. So you don't put the brown sugar in the rub? for the my last two I did, but I like keeping it separate.
It was just easier that way because I was travelling. I didn't want it to clump in the spice container. It all melts anyway when I wrap it for a couple of hours before smoking.
And keep the fattier side up so it will melt down through the meat..... This thread has got me craving some pork now!
many of my friends struggle with temperature control, but I didn't have an issue with either the brisket or ribs.
great advice
For a dry brine, skim/trim off as much fat as possible then rub with about 1/2 cup of coarse kosher salt. wrap in saran wrap and leave in the frige for 1-2 days.
What the dry brine will do is pull the moisture to the surface. So when you rub it, it will help with forming the bark and seal in the moisture while cooking. You do not need to inject anything if you dry brine.
For a rub, go with a sugar base(no salt)what you may have used on the ribs should be fine
Pork butt or shoulder is a damn hard piece of meat to screw up. Even if you have are unexperienced and you slap a rub on and forget to mop or inject, you are still going to have a serviceable slab of food.
I wouldn't recommend either trimming fat or drawing moisture out of the meat unless you are experienced or have a lot of knowledge about the science of smoking.
I'll remove it from the refrigerator when I start my coals and it should be remove temp when I put it on the smoker. I'll try for 1 or 2 am to get it on there, so we can hope for it to be done around 4pm Saturday.
Link - ( New Window )
Link - ( New Window )
pjcas18 - you mentioned that you were also going to try out a bacon recipe. Do you have to cure it before smoking?
I'd also like to make a recommendation to everyone who has a smoker. If you haven't tried smoking any lamb, you are missing out big time, as long as you like lamb of course. I've smoked Denver Ribs, which are essentially lamb baby backs, and I've smoked the rib/belly. they come out unbelievable. Just a simple dry rub, the ribs for about 4 hours, and they are done. The bone in belly needs more time, maybe 6-8 hours of heat. (4 hours smoking & 2 -4 in a low oven) I hope you all give it a shot. The lamb bellies are fairly inexpensive too.
the recipe I found looks awesome
Smoked Bacon Candy - ( New Window )
Link - ( New Window )
the recipe I found looks awesome Smoked Bacon Candy - ( New Window )
SO, you're not really making bacon, you're starting a recipe with it.
I make my own bacon using the Ruhlman way as Peter. So easy and a lot of fun. I like it better than purchased stuff. Although my wife wasn't happy about me adding to my collection of stuff and buying a meat slicer.
BTW. making different types of sausage (especially different smoked kinds) is even more fun than making bacon.
Quote:
not cured, but marinated over night
the recipe I found looks awesome Smoked Bacon Candy - ( New Window )
SO, you're not really making bacon, you're starting a recipe with it.
I make my own bacon using the Ruhlman way as Peter. So easy and a lot of fun. I like it better than purchased stuff. Although my wife wasn't happy about me adding to my collection of stuff and buying a meat slicer.
BTW. making different types of sausage (especially different smoked kinds) is even more fun than making bacon.
Yes, not making bacon, smoking already made bacon.
Some day I'll make bacon and sausage. I'm taking baby steps - I think
I'm nearly 3 hours into it!!
Link - ( New Window )
can't wait.
Yes, might be Sunday though, it only takes 2 hours and I don't want to open the smoker for that.
can't wait.
Just took mine off the smoker at 5:30 - now resting until 6. I had a 5 lber at started at 1:20pm -- it will be done at 6pm - 4 hrs and 40mis total - and it looks amazing
I served the pulled pork in the chicken cassis - and it was mouth waveringly tasty, juicy, succulent and tender. Served it with quartered baby yukon golds that I boiled up and cooled down and added chopped and braised crispy wild crafted mushrooms (lobster, wine caps, and black trumpets), chopped french breakfast radishes and chopped fresh kirby cucumber with EVO, sea salt, grains of paradise and a well aged balsamic.
We just gorged ourselves into oblivion - and we're gonna do it again tomorrow.
I served the pulled pork in the chicken cassis - and it was mouth waveringly tasty, juicy, succulent and tender. Served it with quartered baby yukon golds that I boiled up and cooled down and added chopped and braised crispy wild crafted mushrooms (lobster, wine caps, and black trumpets), chopped french breakfast radishes and chopped fresh kirby cucumber with EVO, sea salt, grains of paradise and a well aged balsamic.
We just gorged ourselves into oblivion - and we're gonna do it again tomorrow.
here's the meal - dry rubbed, smoked pulled pork in chicken cassis broth (right), baby yukon potatoes with wildcrafted crispy mushrooms, diced french breakfast radishes and kirby cukes in EVO, Well aged balsamic, sea salt and grains of paradise (left), pit barrel smoker in background (center right) - (and for pj - adopted dog rear center left)
And here's the wildcrafted mushrooms being prepped -- my wife forages these in our upper woodlot.
Is the pig your own?
Is the pig your own?
Thanks Billy Boy - hope all is well - no not our pig - Holiday special in Peter's our local supermarket.
pj -- I am hopelessly in love with this dog -- she is a true joy and she fits right in around here - I can never thank you enough for leading the path to her.
can't wait.
Post pictures.
one question though, my temp is steady around 234, should I lower it to under 225 or is 234 close enough (per the IQ, the WSM is pegged at 225)
wrapped - removing from the refrigerator to bring to room temp
putting on the smoker:
I think I'm good
I guess once you get to around 200, 210 close the bottom vents. Didn't know that.
Now that I closed the bottom vents the IQ has been pegged at 225 for the past three hours or so.
I expected more bark like the brisket, but maybe there just wasn't as much fat?
Smells good.