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Smoking Pulled pork and kielbasa today! Q-view

post #1 of 36
Thread Starter 
I've got the butts rubbed up and on the smoker. Just finally made it to 225. Took some pics of the prep that I will add shortly. Did one with mustard and one without and I'm going to try the fat side down this time. Later I'll throw on some Kielbasa.

Didn't I see a recipe for Chipotle slaw? Can't find it but I'll keep looking.

Added the starting pics. Modified Minion Method on my coals. Keeps me right on the money for about 4 hours. Pork is rubbed and ready to go. One probe inthe pork, one in the potato to keep my temp checked.
post #2 of 36
Post some pictures of your progress too!
post #3 of 36
Thread Starter 
I sure will. When they hit 100 and I open to spritz, I'll snap a few.
post #4 of 36
Sounds like some mighty tastey vittles!
Good luck on the smoke and may the smoke gods smile upon yer cooker!
post #5 of 36
Mouth is already waterin'.
post #6 of 36
Nice way to spend a Saturday, CKC. Definitely looking forward to some pics!!
post #7 of 36
Thread Starter 
Just added the starting pics and whipped up the finishing sauce.

Question...I don't like to sauce my meat at all, not brisket, pork or ribs, but if I was to serve sauce for others with the pork. What kind do I get? I want to stay in line with that vinegar, Carolina style.
post #8 of 36
KC, I'd use the Mahogany sauce that is posted up top here as a "sticky", can adapt fer yer own use, but is easy and very tastey, folks round here keep a askin where to buy the sauce I use.
post #9 of 36
Thread Starter 
Here we are at the 100 degree mark. Time to spritz! I can't wait until dinner. I'm off to the store for the grape jelly for the Mahogany sauce...sounds really good!
post #10 of 36
Looking good all the way man! Good eats. By the way, below is a Carolina style BBQ sauce especially for butts. Next time, you might want to give it a try. The thing about the Carolina style is that it's a vinegar base and contains no tomato.

1 1/2 cups cider vinegar
3/4 cup cold water
2Tbs sugar
1 Tbs hot pepper flakes
1 small onion, thinly sliced
1 1/2 Tbs coarse salt (kosher or sea)
1/2 Tsp freshly ground black pepper

Combine all the ingredients in a bowl and stir until the sugar and salt are dissolved. Correct the seasoning, adding salt if needed. Serve this sauce on shredded barbecued pork. You could prepare this sauce ahead, but why bother? It's so quick and easy to prepare, you should make it from scratch as you need it. Makes 2 1/2 cups.

I got this recipe from Steven Raichlen's book "Barbeque! Bible Sauces Rubs and Marinades." I highly recommend it. And by the way, that recipe above is very close to what I grew up on in Eastern NC. Good luck and be sure to let us know how it all turns out.
post #11 of 36
Thread Starter 
Thanks BW, that's exactly what I was looking for! I'm going to make both sauces and see what everyone thinks.
I appreciate the recipe. PDT_Armataz_01_37.gif
post #12 of 36
Thread Starter 
Just added the kielbasa and re-stoked the fire.
post #13 of 36
That's looking real Good!

I'm working on a brisket as we speak and now figured I should have thrown a butt on as well.
post #14 of 36
Thread Starter 
Brisket is definitely my favorite but the fam would kill me if I didn't mix it up a bit. I usually throw on spare ribs with whatever I am smoking but today I thought a little kielbasa would be tasty.
post #15 of 36
KC - I found your coal placement intriguing - How long do you get between coal fills that way? I usually get about 1.25 hrs between chimney fills with the CGSP w SFB.
post #16 of 36
Thread Starter 
I get about 4 hours on a normal day. When it's colder out I fall closer to 3.
I found it on the intranet called a Modified Minion when I first joined smf. Although I've never been able to find it again! Fortunally I printed it out.
post #17 of 36
Thread Starter 
Just waiting. I've got them wrapped in foil. They've been sitting at 176 for awhile. I'm on my second round of coals. (Restoked at about 10:20am when my temp dropped to 200 and my "ring of fire" had burnt all the way around.) When you restoke after the first go round, you don't need the chimney. Just scoop all the hot coals to the starting corner and then quickly do your modified Minion and wood chunks. The already hot coals will start the process all over again.
post #18 of 36
Looking good C-KC. Have mine wrapped also, one's upto 181 and the other is 171. Will be wrapping ribs before long.
post #19 of 36
CinKC - thanks for sharing the modified minion method. The amount of smoke time you're getting that way is about an hour longer than my method of dumping a chimney full of lit hardwood lump over some unlit hardwood lump.
post #20 of 36
Looks great Cinnamon PDT_Armataz_01_37.gif

I have a couple going today myself icon_smile.gif. Bring them to Mom's on Sunday for a BBQ.
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