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Old 03-08-2007, 02:40 PM   #61
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Smoke does not penetrate into meat it only lays on so the amount of smoke flavor you are looking for will be the key to how long you would add smoke. New cooks I suggest less is better, as you cook more you can add more smoke to those cooks until you find the right amount for you, your family and friends. Hickory is a strong flavored would depending on the cooker you won't need much.
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Old 04-10-2007, 07:16 PM   #62
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Thank You

First off I would like to thank everyone on the forums that has posted any info concerning smoked meat and how to do it. Originally I am from North Carolina and moved to Canada a few years back. (Women will do those things to ya) I grew up on pulled pork and ribs but always bought it. Try finding decent pulled pork up here, Good Luck, it is very hard to do. Not sure where to begin, I found this forum and started reading. I put all of your suggestions to the test starting with the pulled pork this past Easter Sunday. I cooked it in an electric smoker, (hey don’t make fun, I’m new to this) after 10 hours I pulled it out of the smoker and it was falling apart just looking at it. Loved it so much that I went out Monday and bought some ribs, smoked them today and now I’m hooked. Reminds me of the BBQ I get back home. I did however have a small problem with the PP. I used a finishing sauce that is a western N. Carolina recipe and it seemed to leave a strong vinegar after taste. Although I do like the finishing sauce, I was wondering if I should cut back on the amount of vinegar the next time. The recipe I used was:

· 2 cups cider vinegar
· 1 1/3 cups water
· 5/8 cup ketchup
· 1/4 cup firmly packed brown sugar
·5 teaspoons salt
· 4 teaspoons crushed red pepper flakes
· 1 teaspoon ground black pepper
· 1 teaspoon ground white pepper

I should also mention that I grew up on the red slaw that is also a vinegar base so I believe that by using both recipes, it added to the after taste. Thanks again to everyone as you have helped me bring a piece of home to my table.

Oh yea, this was my first post...YEEEEE HAAAAA
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Old 04-10-2007, 07:22 PM   #63
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I also wanted to add that I read somewhere else on the net about the smoke ring and that it is caused by misting the pork every hour. Far be it for me to question anyone as I am still green at this but I tried it with a hawgwash spray and it did come out with a smoke ring. Or so it seemed to me. Just my 2 cents worth.
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Old 04-17-2007, 06:25 PM   #64
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I Like This Rub!!

Quote:
Originally Posted by kitchenelf
For a BBQ shoulder here's what I do - I use my smoker.

Coat outside with olive oil and kosher salt (NOTHING ELSE!!!!!)

But if you want to do a rub try this:

The Rub
1/3 cup (85 ml) firmly packed dark brown sugar
2 tablespoons (30 ml) garlic powder
2 tablespoons (30 ml) paprika
2 tablespoons (30 ml) ground white pepper
2 tablespoons (30 ml) ground black pepper
1 tablespoon (15 ml) ground cayenne pepper
1 tablespoon (15 ml) dry mustard
2 teaspoons (10 ml) ground sage
2 teaspoons (10 ml) ground thyme
1 teaspoon (5 ml) ground allspice

The Mop & Sauce
2 cups (500 ml) cider vinegar
1 cup (250 ml) corn oil
1 tablespoon (15 ml) Tabasco® or similar hot red pepper sauce

Use mop sauce through the cooking process - but the more you open that lid the longer it will take to cook - I like to cook mine to an internal temperature of at LEAST 200°F (100°C)

NOW, BACK TO MY INSTRUCTIONS WITH ONLY SALT AND OIL*****

Put apple juice in the water pan and plenty of it. Soak wood chunks (NOT CHIPS) for about 45 minutes) in either apple juice or water.

Place shoulder on smoker fat side up, close lid, and smoke for about 10-12 hours - up to 18 hours will have it absolutely falling off the bone and provide a beautiful smoke ring!!!!

I like a vinegar based bbq sauce - if you don't have one hollar - I'll post it.

I'm going to make this rub and use it for chicken and turkey too!!
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Old 04-17-2007, 06:32 PM   #65
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It is excellent on chicken! Add about 1/4 tsp of cayenne pepper or a bit more and it's even better on chicken that way!
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Old 07-13-2007, 02:54 PM   #66
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thank you for the recipe for the rub, elfie! and thanks for all of the info, everyone!

i'm going to make this tonight, let it sit in the rub overnight, then cook it tomorrow as i begin my vacation. something to nibble on for the week.

i'm thinking of starting it on a lump hardwood charcoal grill, then finishing it in a crock pot over onions. i don't have the time to watch the grill for hours, and i don't want the oven on in the house all night, so it's my best plan so far.

i'm not sure if i should use indirect heat on the grill by putting the coals around the outside and a pan underneath. i'll probably only be able to keep it on the grill for an hour, or maybe two. i want char, but not burned.

then, i'll put it in the crock pot overnight. i think i'll add a little apple juice to the sliced onions that i use to set the roast on in the pot.

i won't get a decent bark doing it with this method, but it's more convenient.
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Old 07-13-2007, 03:01 PM   #67
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Bucky - however long you can leave it on indirect heat with apple juice or water in the drip pan will be the best and don't forget to throw some soaked hickory chunks on there too. OUCH - I cringe at the crockpot but only because of the bark. I love cooking mine on just the rack in the oven - it turns to pure butter! But you have to do what you feel is safe - I understand.
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Old 07-13-2007, 03:06 PM   #68
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yeah, dangerous things like fire and the curiosity of a child don't mix well.

i'm tempted to do it on the spit on my gas grill overnight. it has a rotisserie burner, but i've never used it before. but maybe...

thanks again. i'm making my shopping list now. need: cider vinegar, dry mustard, corn oil, and tobasco.
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Old 07-13-2007, 03:13 PM   #69
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oooooo - the spit sounds like a perfect option!
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Old 07-13-2007, 03:14 PM   #70
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Quote:
Originally Posted by KPanic
I also wanted to add that I read somewhere else on the net about the smoke ring and that it is caused by misting the pork every hour. Far be it for me to question anyone as I am still green at this but I tried it with a hawgwash spray and it did come out with a smoke ring. Or so it seemed to me. Just my 2 cents worth.
I never use a spray and I have a smoke ring. Just my .34 cents worth
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