Bbq Sauce

[Don]

Pork Butt - Rub the butt, wrap, and fridge 24 hrs. Start smoking about 5PM and stabilize on indirect heat at about 200-225 degrees. When morning comes, kick the heat up to 250 degrees. The internal temp of the butt roast will plane out at 175-185 gegrees. After a few hours a collagen breakdown will occur and the meat will spike uo to 190-195 degrees. Revove from smoker. Total time is usually 17-24 hours. Wrap in foil and place in small cooler with towels on top and bottom. Pull apart when ready to eat. It will still be warm. The butt will be shriveled, black, and crusty. Do not trim. The burnt ends is what gives it the flavor. This method makes true pulled pork in that instead of shredding the fibers of the meat longwise, you can "pull" the tender meat apart against the grain. Serve choice of sauce separately.

Don

[brittsnbirds]

Don-

From what I read, you know your stuff. I concur!!

There's nothing better than hot off the smoker pork butt.

Pat

[WebFreeman]

Don, how often are you adding fuel to the fire? are you using an upright water smoker or a horizontal w/ the offset firebox?

[Don]

Don, how often are you adding fuel to the fire? are you using an upright water smoker or a horizontal w/ the offset firebox?

Web, sorry for the slow reply. I've been busy and away from OAF for awhile. I use neither. I do 99% of my smoking and grilling on a big green egg. It can be adjusted to smoke slowly while retaining neccary temps. No restoking necessary for 24 hours. I do use a water pan for my pork butts. I'm seriously considering cooking at the Midwest Eggfest in Spring field on 09/27/08.

I have an upright gas smoker that I use as an extra if I am smoking alot of things at the same time.

Don

[mclothier1]

I smoke with a heavy Oklahoma Joe offset firebox.

I am the kind of person that doesnt have a bunch of time to tend the fire all night long, believe me I tried it and it was fun and all, but with as much time I put in at work, sleep becomes more important!

Brisket

1. come home from work and fire up the smoker, go inside and rub the brisket, but first slather on a thick layer of regular yellow mustard to help the rub stick and to develop a nice bark... dont worry you wont be able to taste the mustard after its done.

2. place brisket on smoker after about an hour, when the first few logs are burnt down with good coals.

3. smoke that brisket till bedtime without opening smoker at all, just adding logs to maintain temps.

4. around bedtime, remove brisket from smoker, place in foil pan, cover it with foil, and put it in the oven, with meat temp probe of course. set the oven temp to 200 and let it go all night.

5. the next morning check the temp, if I want to slice it Im looking for a temp of 180 if I want to pull it or chop it, then around 200 is better.

6. If the temp is where I want it, then shut down the oven and let it sit in there till I get home from work. It will still be hot.

I also use the juice from the pans to whip up my own finishing sauce.

I have done as many as four large 10-12 #' packers at once and they all came out awesome!

So far this has been the most consistent way for me to get a great brisket without investing a bunch of hours tending the fire. Keep it low and slow and you cant go wrong.

I usually dont use store bought sauces or rubs, I make all that stuff myself. secret recipe kind of stuff.

Spare ribs... use the 3-2-1 method

smoke 3 hours, mopping every 30 minutes after the first hour.

Foil and put in 1/2 cup apple juice or beer or whatever then seal and back in the smoker for 2 hours

unwrap for the last hour and let it firm up the bark if you like a dry rib, or slather some secret sauce on them if your feeding wet rib lovers

Baby backs...same method but they will cook much faster, more like 2-1-1

Pork butt...

Rub your butt with your favorite rub, use mustard to help the rub stick and to develop a nice bark.

Smoke it to 190-195 degrees internal temp

Foil it and put it in the cooler with towels to rest for an hour or two.

Pull that pork!

Awesome stuff if you try it "Memphis" style onb a bun with a heap of coleslaw on top, along with a vinegar based finishing sauce. yummy!

[Danoinark]

Awesome stuff if you try it "Memphis" style onb a bun with a heap of coleslaw on top, along with a vinegar based finishing sauce. yummy!

And in my most humble opinion the only way to eat pulled pork.....

Dano

[tinner]

We're a Super Smoker family. They have at least 4 different flavors I think they are a sweet, kc, carolina, and a spicy kind. They may be hard to find outside of the STL area..

[mosouthpaw]

Ott's BBQ sauces and JackStack Sauce for me.....

[catman]

Has anyone ever used a Holland grill? I'm a total novice smoker/bbq'er, I normally grill on superhot charcoal. Supposedly the Hollands are adaptable for slow smoking. I got one as a gift and I have a propane outlet on my porch, but I haven't hooked it up yet. I can't imagine grilling steak or medium rare burgers on anything but charcoal. Any nuggets of wisdom concerning Holland grills would be greatly appreciated.

I've had a Holland grill for 5 years and yes they cook baby back ribs perfect in 1 hour, I put a little rub on them then after about 30 min. I brush real melted butter all over (1 full stick). This is my secret to the world for ribs from a little old black lady in Backgate, AR.

Try it you will like it..

With the Holland grill its all timed cooked, ribeye steaks take 18 min. a side. My wife likes hers done NO pink this takes 24 min a side.

Play with the Holland I wouldn't have anyother type of grill besides a charcoal grill and I still use one for camping.

[slabseeker]

Ya'll are makin' me HONGRY!! Thanks for all the good info. I could read about this stuff all day.

When I want to make my own sauce I use Kraft as a base and add stuff to suite my taste for whatever I am grilling or smoking. I haven't tried most of these, but I will agree with mosouthpaw on the Ott's...we bought some Ott's Silver Dollar City Ozark Recipe while on vacation in Branson this summer it is very good. Here in SEMO, my favorite is Strawberry's Sweet & Smoky from Strawberry's BBQ. They make a BBQ dry rub that is basically it's own food group around here it is so good and used so much.