Big BBQ

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viper32

Newbie
Original poster
Aug 9, 2013
13
10
Hey guys how is everyone today (or whenever you see this).

A few of my coworkers have complaining that I don't ever invite them over when I cook. So to fix that problem I plan to do up some pulled pork, some baby backs all my store had left[emoji]128530[/emoji], and some chicken.

I have a general idea on what to do with all as I smoked all these meats by themselves, but any tips or tricks are greatly appreciated.

My plan is to start the pork later on this afternoon since the BBQ is like more than 24 hours away. I'm gonna try and aim for it being done around 1 or 2 am. Then I'm going to do the ribs and in the morning so everything is done around 6 pm Sunday evening.

Ill edit this post with updates of qview through out this process.



My pork shoulder came in at about 8lbs. Rubbed with a mix of paprika, sugar, and onion powder.


About 5 - 6 hours in




I had to pull it because of a sudden monsoon [emoji]128530[/emoji] gotta love Arizona for that. It was 195 in several parts so ill just finish in it the oven, plus the bone slid right out.
 
Last edited:
Good plan , I enjoy Butt and do a lot of it...


A LOT of it ...


I like my Ribs , too...


and do al lot of them , too


Save your trimmings for flavoring Beans , Soup , anything ; or they are very good eating , just some Grissle in them...
biggrin.gif


Just don't let "Chicken" juice drip on any other meat , do it seperately or "below" other meats.

Have fun and . . .
 
Dave I'm going to aim for 235 and the wood I'm going to be using is hickory and pecan and some left apple wood chips I have.
 
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