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Thread: 120lbs of Pulled Pork
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09-13-2010, 02:04 AM #11
By the way. The Weber's are made to very tight tolerances and seal very well. This makes them quite easy to get to 220 - 230 degrees F. This is ideal for shoulder and brisket and ribs. That temperature for 12-14 hours turns all of the collagen into gelatin for that lip smakin BBQ goodness.
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AFDavis11 (09-13-2010)
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09-13-2010, 02:10 AM #12Senior Member
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MMMMMMMMM. Spent the rain delay at Great Lakes mall Saturday. We have a friend in town that smokes. If we can shame him into cooking for us I will PM you.
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09-13-2010, 03:41 AM #13.
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What??? I know you're kidding....right?
Originally Posted by Utopian
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09-13-2010, 04:22 AM #14Senior Member
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I love Pork BBQ also. My Uncle and I smoke for our family and friends every 4th of July. This year we did 20 racks of baby backs and about 8 shoulders. And also some 10 lbs or so of Venison. Love to hear even the words "Smoked, Pulled, Pork BBQ". Great to hear from another Smoke-ist. Keep good news like this coming. [ATTACH]
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09-13-2010, 04:23 AM #15AKA "Padlock"
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How about some Memphis-style sauce - Corky's maybe??
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09-13-2010, 05:11 AM #16Senior Member
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I've smoked a couple of pork butts in my OK Joe's Longhorn over pecan. We tried a Carolina sauce last time around. Once we got past the vinegar assault, it was really quite good. I might have to do another one now just because!
I don't suppose you'd be willing to share your rub or sauce recipe now, wouldja?Last edited by sensei_kyle; 09-13-2010 at 05:14 AM.
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09-13-2010, 05:25 AM #17Senior Member
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oh that's a lot of pork.. and the bottle of maker's mark really added a nice touch.. two of my favourite things.
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Alembic (09-13-2010)
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09-13-2010, 06:42 AM #18
It has only been a month or 2 since I own a weber. I've only smoked meat once.
I used wood chips from old whisky barrels. I was a bit skeptic about it at first, but the flavoring of the beef was fantastic.Til shade is gone, til water is gone, Into the shadow with teeth bared, screaming defiance with the last breath.
To spit in Sightblinder’s eye on the Last Day
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09-13-2010, 10:39 AM #19
Yeah I know what you mean. I love those words myself Originally Posted by JohnnyCakeDC
I love Pork BBQ also. My Uncle and I smoke for our family and friends every 4th of July. This year we did 20 racks of baby backs and about 8 shoulders. And also some 10 lbs or so of Venison. Love to hear even the words "Smoked, Pulled, Pork BBQ". Great to hear from another Smoke-ist. Keep good news like this coming. [ATTACH][/ATTACH]
Pork shoulder is just so consistent. I found brisket to be the white whale of BBQ. It is very easy to ruin a whole brisket when you first get started in this hobby. I have 3 of them ruined to my credit
. But once I got the hang of it they have been coming out great. You really have to respect your temperature levels with a brisket. I like to put two pork shoulders on the top rack over the brisket on the lower rack. The drippings from the shoulder bastes the brisket throughout the cook - mmmmmmmm.
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09-13-2010, 10:41 AM #20
If you want to really learn how to use the Weber, go to: Originally Posted by Bruno
The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast
The site is dedicated to the use of the Weber smoker with tons of great information.
Enjoy!
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