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It is soooo beautiful today seriously I thought I'd have a picnic! Yesterday I cleaned scored and dryed it and put it in the reefer overnight. Nice and dry this AM, I rubbed it down, preheated the smoker, loaded it with pecan. And threw the picnic in. GWAD it is a beautiful day, the sunrise this AM was like a Walt Disney cartoon it was pretty, blue sky.
Anyway its been in 5 hours at about 230 to 240. Ain't that pretty......
Not sure just yet if I wanta slice it or pull it. I even thought this AM about filling it full of garlic toes, but passed. Whata think, 12 , 18 hours?
OMG that's some good stuff ! Tryed a new rub, I could sell this all day long, if I could.
So this is 10 hours into the smoke. Low and slow..... Is that not a thing of beauty?
Well now the next one is 20 hours in, that's low and slow. Pulled at 200, usually do 203 but have noticed the last couple we a bit dry. But it works great with finish sauce!
It will remain sitting on the counter till lunch today cooling and redistributing and absorbing all these good juices. I have to say, where the piece of fat cap fell off on the floor it was totally awesome! I don't care what it looks like. I love this new idea I had about rub. Its perfect! Sorry guys, I can't because its not mine and its a priority product. I can tell you what it is, just not how its made. Its Andouille seasoning! Brings a little more heat that I usually do with ancho. The cane sugar vice light brown sugar is a subtle difference I like also. I can taste hints of paprika that I don't normally use.
To think I just used the andouille spice because I had a little mixed up and ready to go in my spice box. I thought it might have a bit of a kick, why have I not been using it all the time. And to think I was fairly proud of what I had figured out for myself as a pork rub before this. This is as good as my Pop's was!
Not going to shred it till later, will try for a shot then too. And so ya know, I bought my buns this time. I did make a mighty tastee slaw though. I just noticed I am out of finishing sauce, so I'll have to make some and it won't have time to mellow. I do have some home-made BBQ sauce...... Yes its gonna be a good day!
Sorry I can't share. Thanks for looking in, will try for some more pictures at lunch.
Well I went in and got some pictures before starting making sammies. Smart huh? But I never got a sammie picture. Folks started showing up after church let out, and it was amazing. I guess my sister announced it in church....LOL She brought more buns with her. I am guessing I am not the only one that this stuff happens to. It seems more times than not it happens something like this. Anyway......... here's what I got.
The slaw was in the reefer and I never even saw it come out.
Made 24 BBQ pulled pork sammies.
Since you didn't see it, the experimental cole slaw was most excellent. I shredded a whole apple with the cabbage and carrot and threw in some raisins. Usually my slaw is just cabbage and carrots. It was a honey crisp apple and it maintained its crunch and didn't turn brown in the cole slaw.Really good and went well with pulled pork which had apple cider vinegar and apple juice in the finishing sauce.
Sauce is my own, this one I added a bit of honey & apple cider to thin it down some. That thick West Texas sauce is Excellent but for pulled pork sammies I find it over whelming. Thinning it down it worked great. I learned baking bread, pretty much once you can make one kind, all the others are just slight flavor modifications. It's basically what you already like, tuned in to a slightly different taste or texture.
Sorry no plated pictures, but I used paper plates fearing someone would eat one. LOL.....
Just in case someone would ask, the BBQ sauce, the cole slaw and the pull pork recipes and exact smoking procedures are all posted here already, you'll just have to look. Heck I think I even did one on making the buns too.
I didn't mention, I really liked the sammies, heck the whole meal. I only got one but it was good. Thank goodness we ran out of buns and everyone was sated enough to not ask for loaf bread...... ROFLMAO. Always smoke a lot, because a lot will near always show up.
EDIT:: I wanted to say the pulled pork on needed about a Tbsp. of finishing sauce. It was more about the subtle flavor mods melding than about adding any moisture.
