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Old 09-21-2004, 11:37 PM   #1
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BBQ Pork Butt or Shoulder

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.

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Old 05-09-2005, 05:13 PM   #2
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Kitchenelf,


Have you ever frozen the pulled pork and used later?

We want to make pulled pork for a graduation party but don't want to have to be doing this right before the party. We were wondering if we could make it ahead and freeze it.
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Old 05-09-2005, 10:03 PM   #3
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Yes, there are 3 ways you can do it. Freeze the butt whole, and then thaw and reheat whole, pull it after heated.
This will help retain the moisture. However, when cooling the butts down for the freezer make sure you follow proper cooling procedures to insure no spoiled meat.

Second you could pull it, and then freeze it. The less you pack it (pan or bag) the easy it will be to reheat.

Thirdly, if you have a food vacum bagger you could pull it and seal it, then reheat it by dropping the bag into boiling water.
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Old 05-10-2005, 05:34 PM   #4
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Thanks for the info. We are new at this so really appreciate the advice.
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Old 06-19-2005, 11:50 PM   #5
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Elf or Rainee, I want to attempt this pulled pork recipe this upcoming weekend. Two quick questions:

-Do I need to leave the dry rub on overnight?
-What is "real" charcoal?

I currently buy the stuff you can get at any local grocery store (i.e Kingsford brand, etc). A friend mentioned if I am going to smoke for an extended period of time, I should try real charcoal not the small briquette stuff I am currently using. I want to go try to find this, but don't know what it's called.

Thanks!!!
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Old 06-20-2005, 08:13 AM   #6
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"Real" charcoal is Lump Hardwood Charcoal. You may have to do some searching to find it. There's only two places around here that sell it, Lowe's and Menard's.
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Old 06-20-2005, 08:55 AM   #7
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Walmart sells it here... as do most grocery stores... You can also find it at a Grill specialty store.
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Old 06-20-2005, 09:12 AM   #8
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Yes, you can put the rub on overnight.

Kingsford is the most popular brand, and will work just fine for long cooks.

Actually lump usually burns a little quicker.
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Old 06-20-2005, 04:30 PM   #9
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You will also be using soaked Hickory chunks, right? (I get those at Lowe's Hardware) - that's where the flavor comes from IMHO. I soak about 7 or 8 chunks in apple juice for about 45 minutes. Then add along with the charcoal. I have had some pretty adament conversations about the apple juice in the water pan and I can tell you without a doubt that it flavors MUCH better than filling the pan with water.

I think everyone else answered your question about the "real" charcoal.
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Old 06-20-2005, 05:50 PM   #10
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Thanks for all of the advice everyone! I will definitely go get apple juice or cider to put in the pan. I am also going to go pick up the chunks of hickory.
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