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Pulled Pork..Saturday...QView...QVIDEO!

post #1 of 12
Thread Starter 
Wanted to cook up one of the pork shoulders I got at Costco this past weekend. Here is the story...

My boneless pork butt scored. I didn't know it was boneless until unwrapped. I do prefer the bone-in type.

Rubbed w/ Beaver Brand Spicy Honey Mustard

Rubbed w/ Famous Daves rib rub, and some other randoms from the pantry, and wrapped to set up in fridge over night

My charcoal burning down @ about 9:30 am (first time w/ charcoal, usually strictly a stick burner). I also ended up adding El Diablo lump coal to maintain heat.

Close up of the charcoal and the grate I found in the back shop at my work.

Here it is bein placed on the grill @ about 10:00 am w/ a dose of brown sugar

Headed back in to work on my mop/spritz. My top secret recipe is shown below. A mexican drink called Tampico...chalk full of sugar. I'd love for soemone here to try it because it gives the bark a fantastic flavor. Half tampico (any flavor), half apple juice

Here is my QVIDEO..nothing special, but wanted to try it out)! Applying my mop/spray. I know I need to cut my grass by the way...
post #2 of 12
Thread Starter 
Here it is after hours of bein on

Starting on my BBQ Sauce.

A lil TBS

..Hours later. After being foiled @ 170 and taken up to about 203, and set for 1.5 hours

It was great, and I foodsaved the leftovers which probably will be heated up real soon.
post #3 of 12
Nice job. Enjoyed the video. I really like your mesh grate inside the smoker and on the outside as well. Is it stainless or carbon steel?
post #4 of 12
Thread Starter 
Thanks Dirt Guy. It is regular steel...I have a buddy who works for a cement company and they use it as shaker screen to seperate the rock, etc for makin cement.

This was some of the hardest stuff to get my hands on when building the grill. I wanted to avoid expanded metal for the grill surface.
post #5 of 12
Man that a nice looking butt there. I like your video too. Now you can tell us what in the sauce???
post #6 of 12
Thread Starter 
Here is the West Carolina sauce I've been making. Great reviews so far.

3 tablespoons unsalted butter
1/3 cup minced yellow onion
2 cups ketchup
2/3 cup firmly packed light brown sugar
1/2 cup yellow mustard
1/2 cup apple cider vinegar
2 teaspoons worcestershire sauce
1.5 teaspoons tabasco

Melt butter and cook onion over medium heat in a small saucepan until onion is translucent.
Add the rest of ingredients and bring to a boil.
Reduce heat and simmer for 10-15 mins
Set aside and allow to cool to room temp (thickens), then reheat as you like

This portion is good for about a 5-6 pound shoulder
post #7 of 12
Looked great, nice job!
And thanks for posting the sauce recipe, sounds tasty.
post #8 of 12
Thread Starter 
Make sure to let me know if you try it out
post #9 of 12
Looks Delicious...PDT_Armataz_01_37.gif
post #10 of 12
Nice job. Gotta try some of that soon...
post #11 of 12
nice job........like the score on the butt, i find the fat renders better and takes the spices in to the meat with the fat better.
BTW- winter is the best time for grass here................
post #12 of 12
Thread Starter 
I agree about the grass....good thing I got a weedeater for Christmas!

I see a lot of people don't score their fat caps, but I do prefer to. So much of it ends up down into the meat rather than rolling off
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