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Old 07-13-2007, 03:16 PM   #71
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Another vote for the spit (rotisserie) method over the Crock Pot!!!

Enjoy, and Have Fun!
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Old 07-13-2007, 03:19 PM   #72
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I agree with you kitchenelf. I get a smoke ring whether I mist or not.

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Old 07-13-2007, 03:35 PM   #73
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Same here, I always get a smoke ring with or without the mist/mop.
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Old 07-14-2007, 08:45 PM   #74
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Well BT????????????????????????? How did it turn out?
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Old 07-23-2007, 11:58 PM   #75
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'ello elfie!

just back from vacation. gettin' right down to bidness, it was deeeeeeelicious.

the shoulder sat in the rub for 2 days, until i finally had time to do it properly. i had a little uncle bob angel on one shoulder, and you on the other (actual size? ) telling me to do it as real bbq. heretofore, i've pretty much only bbq'd whole pigs at a friends' annual party; otherwise, my only experience is grilling.

i set up the old charcoal grill at the back of the yard, started a mix of lump and briquette in a chimney, then spread the coals around an aluminum tray containing an inch or so of apple juice. the tray was an old one leftover from thanksgivings past, so it wasn't in great shape. after a few minutes, the tray leaked and the juice ran out and down the leg of the grill.

that aside, i kept it on the grill for about 10 hours, turning the shoulder many times and adding more charcoal almost as many.

i'd remove the meat, and exercise and fan the coals to get the new ones started, replacing the meat while leaving the lid open for a little while. once, when the heat got so low so that i could almost touch the grill, i fired up another chimney on a loose set of bricks on the ground and added it when it was ready.

with a small grill, it seems that fire control is the hardest part of "low and slow".

but, with your recipe, i pulled a fantastic chunk of pork in around 2am and chowed down.

i tried the meat shredded a coupla ways: with a honey bbq sauce, spicey bbq, white vinegar/dijon, and cider vinegar/brown sugar.

all of them were great. an 8+ lb. roast yielded about 10 cups of shredded pork, half of which is frozen and will be my lunch over the next few weeks, when i need a fix.

thank you very much for the recipe, help, and inspiration.
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Old 07-26-2007, 12:12 AM   #76
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Glad to hear it bt!!!!!!!!! Did you EVER get any liquid in the pan to stay? That will make a huge difference the next time and the apple juice imparts a wonderful flavor. I am also going to send you my two very favorite bbq sauces. For pulled pork they just HAVE to be homemade.

Also, a simple cider sauce of nothing more than white cider vinegar, hot chili flakes, and some black pepper make a great "drizzle" when on the sandwich.

This last time I smoked a whole chicken I used one chimney of briquettes and the other chimney of hardwood briquettes - that sucker stayed hot for the longest time! I was so impressed!!!!

This is one of my passions and I'm glad you got to experience it.

Have you brined a turkey or chicken and then smoked it? Smoked beer butt chicken? ..........with my ultra secret new rub of course....lol

I did the standard stuff:

kosher salt
brown sugar
ground mustard
regular chili powder
garlic powder
onion powder
ground cumin
oregano
I prefer smoked paprika over regular paprika

and then I added some:
ancho chili powder
and red curry powder (don't ask why - it was just "there")

It was REALLY good. I'm a firm believer it just doesn't matter what you use as long as the upper ingredients are in there. OK, I'll shut up. I get excited about this stuff!
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Old 07-26-2007, 10:39 AM   #77
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Question with regards to doing a pork Shoulder or Butt.

Typically I keep the fat cap and season and smoke for the desired time. However I was watching a show on the Food network Canada last night, where the entered the Kansas City Brisket, Pulled Pork, Chicken and Ribs Championships. The talked about removing the fat cap completely from the Shoulder or butt. What are your thoughts about this?
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Old 07-26-2007, 10:42 AM   #78
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I guess I would have to respectfully disagree. It's not like I make a pork butt every week so when I do I at least want that fat cap "protecting" it from drying out.
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Old 07-26-2007, 12:13 PM   #79
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One way to find out I guess. Will have to try it with a smaller Butt. They did inject it though.
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Old 07-26-2007, 12:31 PM   #80
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Fat cap on butt is not important like it is with brisket. There is much more internal fat and conective tissue with butt and that is what keeps it moist.
By removing the external fat on butt it gives you more bark to work with also.
Jim
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