So I BBQ'd a 5lb Pork Shoulder a weekend ago. Started off coating the meat with a Kansas City Dry Rub and fresh minced garlic for about 12 hours.
Started the fire, I usually start with some charcoal briquets and then toss some wood on top and burn the logs down to coals. I then maintain the fire over with lump charcoal and mesquite wood chunks for added flavor/smoke.
My Marinade and spice, As mentioned before I used a generous portion of the dry rub 12 hours before, I then smoke the meat for about 2-3 hours at 225-265 and then flip it, i coat it with some Carolina style BBQ sauce then smoke it for another 2-2.5 hours at 225-265 (Internal temp should be around 140). I then put the meat in a disposable aluminum pan pour on some more BBQ sauce, pour a little beer in cover it tight and let it cook for another 3 to 4 hours at 250ish (Internal temp should be 190).
the result. A pork shoulder with some good smokey bark with meat that is falling off the bone!
Close up of the bark.
Hard to see the bone here falling out of the meat.
As a side i made some Cheddar and Brie Fresh Blue Claw Crab mac and cheese. This was fantastic!!!
mac and cheese was really simple.
Cook up some macaroni, strain and cool.
In the same pot you cooked the macaroni add 1 cup or so of milk, 2-3 tlbs of butter, and cheese. ( i used a small block of extra sharp cheddar, 2 cups mild cheddar, and about 1 cup of brie) 2-4 dashes of Worcestershire sauce and then the crab meat. Let that start to melt up and get a little soupy. Add the macaroni back into the pot and stir to coat evenly. (if you like a creamier mac and cheese you are done, but i like baked mac and cheese) So i poured everything into a baking pan and then topped it off with another few hand fulls of cheddar cheese and crushed white cheddar cheez-its. Bake till golden on top and serve.
Started the fire, I usually start with some charcoal briquets and then toss some wood on top and burn the logs down to coals. I then maintain the fire over with lump charcoal and mesquite wood chunks for added flavor/smoke.
My Marinade and spice, As mentioned before I used a generous portion of the dry rub 12 hours before, I then smoke the meat for about 2-3 hours at 225-265 and then flip it, i coat it with some Carolina style BBQ sauce then smoke it for another 2-2.5 hours at 225-265 (Internal temp should be around 140). I then put the meat in a disposable aluminum pan pour on some more BBQ sauce, pour a little beer in cover it tight and let it cook for another 3 to 4 hours at 250ish (Internal temp should be 190).
the result. A pork shoulder with some good smokey bark with meat that is falling off the bone!
Close up of the bark.
Hard to see the bone here falling out of the meat.
As a side i made some Cheddar and Brie Fresh Blue Claw Crab mac and cheese. This was fantastic!!!
mac and cheese was really simple.
Cook up some macaroni, strain and cool.
In the same pot you cooked the macaroni add 1 cup or so of milk, 2-3 tlbs of butter, and cheese. ( i used a small block of extra sharp cheddar, 2 cups mild cheddar, and about 1 cup of brie) 2-4 dashes of Worcestershire sauce and then the crab meat. Let that start to melt up and get a little soupy. Add the macaroni back into the pot and stir to coat evenly. (if you like a creamier mac and cheese you are done, but i like baked mac and cheese) So i poured everything into a baking pan and then topped it off with another few hand fulls of cheddar cheese and crushed white cheddar cheez-its. Bake till golden on top and serve.
