No, this isn't an inappropriate thread...I'm using my BBQ smoker for the first time.
It's tricky getting a hang of keeping the temps right, but I think I've got it on the right track. Here's the recipe I'm using; it's more of a Carolina BBQ, it seems (i'm not using a Bradley smoker, though):
Hickory Smoked Pulled Pork
Ingredients
• 3 kg (6 lb) pork butt roast
Rub:
• 30 ml (2 tbsp) paprika
• 10 ml (2 tsp) brown sugar
• 3 ml (1/2 tsp) onion salt
• 3 ml (1/2 tsp) celery salt
• 3 ml (1/2 tsp) garlic salt
• 3 ml (1/2 tsp) dry mustard
• 3 ml (1/2 tsp) ground black pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) salt
Basting Sauce:
• 250 ml (1 c) apple cider vinegar
• 60 ml (1/4 c) water
• 30 ml (2 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) coarsely ground pepper
• 15 ml (1 tbsp) coarse salt
• 10 ml (2 tsp) vegetable oil
Preparation
The night before serving mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.
Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70°C (160°F).
Mix together the sauce ingredients and baste the pork with sauce, setting aside remaining basting sauce. Continue smoke/cooking for an additional hour.
To Serve
To serve pull/shred the pork into slivers. Pile on hamburger or Kaiser buns and drizzle with remaining basting sauce.
It's tricky getting a hang of keeping the temps right, but I think I've got it on the right track. Here's the recipe I'm using; it's more of a Carolina BBQ, it seems (i'm not using a Bradley smoker, though):
Hickory Smoked Pulled Pork
Ingredients
• 3 kg (6 lb) pork butt roast
Rub:
• 30 ml (2 tbsp) paprika
• 10 ml (2 tsp) brown sugar
• 3 ml (1/2 tsp) onion salt
• 3 ml (1/2 tsp) celery salt
• 3 ml (1/2 tsp) garlic salt
• 3 ml (1/2 tsp) dry mustard
• 3 ml (1/2 tsp) ground black pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) salt
Basting Sauce:
• 250 ml (1 c) apple cider vinegar
• 60 ml (1/4 c) water
• 30 ml (2 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) coarsely ground pepper
• 15 ml (1 tbsp) coarse salt
• 10 ml (2 tsp) vegetable oil
Preparation
The night before serving mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.
Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70°C (160°F).
Mix together the sauce ingredients and baste the pork with sauce, setting aside remaining basting sauce. Continue smoke/cooking for an additional hour.
To Serve
To serve pull/shred the pork into slivers. Pile on hamburger or Kaiser buns and drizzle with remaining basting sauce.
