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Old 04-17-2011, 03:27 AM   #101
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Quote:
Originally Posted by lschiavo View Post
A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.
I just smoked my first pork butt a week ago. Very forgiving piece of meat...

Rub with yellow mustard and your choice of dry rub, smoke at ~250*F until it hits ~190*F. Wrap in saran wrap and a towel and put in a cooler until it's cool enough to pull.

I added a little bit of sauce after pulling made from 1/2 cup apple juice, 1/4 cup apple cider vinegar, ~1/8 cup vegetable oil, and some of the rub. Had some Sweet Baby Rays BBQ sauce for those that like that.

It came out great and can't wait to do it again.

I like Bobby Flay's slaw recipe - though most are about the same...

Ingredients
1 head cabbage,finely
2 large carrots , finely
3/4 cup mayo
2 tbls. sour cream
2 tbls. grated onion
2 tbls. sugar or to taste
2 tbls. vinegar
1 tbls.dry mustard
2 tsp. celery salt
salt and pepper to taste

Combine cabbage and carrots. In another bowl, whisk rest of ingredients.
Taste for seasoning and add more sugar, salt, or pepper if needed.



 
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Old 04-17-2011, 12:05 PM   #102
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Quote:
Originally Posted by lschiavo
A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.
First time smoking, or first time smoking a butt? Depending on your cooker it can take a long time or a really long time. I would try one out before having to do it for a crowd.

In terms of prep, I just rub mine down. Then about two hours in I use a mop sauce every hour. Part stone smoked Porter, part apple cider vinegar, some worchestire sauce, some other stuff I don't remember. When it is finished, cut the fat cap if it didn't cook down enough, pull it, and put some sauce on the side. Let the person make the choice whether it needs it or not.

But that's me. Opinions will vary. Good luck and let us know how it goes!



 
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Old 04-17-2011, 12:50 PM   #103
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I'm gonna try to get my wife to smoke my meat before the weekend is over
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Old 04-17-2011, 01:07 PM   #104
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Oh boy, time to haul out the smoker for another feed. Between the thread on pizza and this yummy one I have to dissassemble my keyboard to dry off the drools.
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Old 04-17-2011, 03:26 PM   #105
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Crappy pic from my phone, I'll be sure to post more porn later. But I trimmed up two racks of spares St. Louis style. They are rubbed with Simply Marvelous Apple and sitting in the fridge at the moment. As of now I plan on doing a bunch of ABTs too, but we will have to see how Im feeling and if I want to deal with the store later.

Im slightly hungover this morning
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Old 04-17-2011, 05:29 PM   #106
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The pork butt after cooking overnight.
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Old 04-17-2011, 05:32 PM   #107
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Quote:
Originally Posted by dfess1 View Post
Depending on your cooker it can take a long time or a really long time. I would try one out before having to do it for a crowd.
That's a good point. You don't want people to show up for a pulled pork dinner and have to go get hot dogs and hamburgers...

 
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Old 04-17-2011, 05:39 PM   #108
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2 racks of spares yesterday as well as 2 chickens. Unfortunately, I had other things going on and didn't keep an eye on the temps. The results weren't up to par. I almost broke down and used foil.
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Old 04-17-2011, 06:01 PM   #109
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Originally Posted by arturo7 View Post
2 racks of spares yesterday as well as 2 chickens. Unfortunately, I had other things going on and didn't keep an eye on the temps. The results weren't up to par. I almost broke down and used foil.
oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil.


 
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Old 04-17-2011, 06:16 PM   #110
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oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil.

If you are cooking them on your grill this is not a bad technique. If you are using your smoker...



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