Thread: 120lbs of Pulled Pork

Nice!

Looks like a great feast David..!

I sometimes use hickory chips on the BBQ and that works really well. Just soak them in water and dump them right on the coals.

Originally Posted by woodchuck

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.

That sounds great. Where are you located?

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]Attachment 48759[/ATTACH]

BTW - is that a big ole beef rib up front to the right?

It looks like your bark formation is really good!

Originally Posted by Stubear

Nice!

Looks like a great feast David..!

I sometimes use hickory chips on the BBQ and that works really well. Just soak them in water and dump them right on the coals.

Thanks Stewart. I use chips that way as well when I don't have 14 hours and a bottle of scotch or bourbon.

I experiment a lot with different smoking woods. My personal favorite is Pecan wood. But I've used hickory, oak, apple, cherry, peach, pear and maple - alone and in combination. I have found that in the end, no matter what the base wood is, adding a chunk or two of hickory always helps the end flavor.

I just realized, this is a lot like making uberlather.

All of these hobbies are the same for the people that migrated here. Cooking, shaving, hunting, honing, woodworking. I am willing to bet that if we make a list of all hobbies we have, more than 80% would show up common in everybody's list.

David

Who Say the Americans don't know how to cook!!! That pork looks fantastic

I'm a Chef by trade here in Britain I've cooked for members of the English Royal family through to homeless people but no matter where we come from or what are religion is we all like good food.

Ok here come the chef questions.
1)Why do you trim most of the the fat from the joints?
2) what seasonings were you rubbing on to the meat or is that a secret recipe?

The only reason I ask is pork loves long slow cooking and when read how enthusiastic the posters are on this thread about it the professional Chef in me says this stuff has got to be good so learn all you can

Thanks.

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Originally Posted by Alembic

BTW - is that a big ole beef rib up front to the right?

It looks like your bark formation is really good!

No Beef in there, Just Pork. I personally prefer Carolina style over a beef brisket. I only get to eat that stuff when I get down to Texas once a year or so. In the firebox I only use oak wood. Small cuts of lumber, timber and sawdust.
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Originally Posted by Evin

Who Say the Americans don't know how to cook!!! That pork looks fantastic

I'm a Chef by trade here in Britain I've cooked for members of the English Royal family through to homeless people but no matter where we come from or what are religion is we all like good food.

Ok here come the chef questions.
1)Why do you trim most of the the fat from the joints?
2) what seasonings were you rubbing on to the meat or is that a secret recipe?

The only reason I ask is pork loves long slow cooking and when read how enthusiastic the posters are on this thread about it the professional Chef in me says this stuff has got to be good so learn all you can

Thanks.

Thank you so much for the compliments Evin. They mean a lot coming from a chef with your credentials.

To answer your questions -

1. The fat cap on the shoulder is over 1/4 inch thick. If I left it all there, it would be very difficult for the spice rub and smoke to penetrate deeply into the meet. But I have to buy it that way, because if I let a butcher trim it for market he will trim away too much. You needn't worry about having enough fat - there is plenty left internally to the shoulder.

2. My personal rub is my guarded recipe. However, I can share with you through a PM a pretty close recipe and if you like I would be happy to mail some to you.

Looking forward to hearing from you.

Originally Posted by JohnnyCakeDC

]

No Beef in there, Just Pork. I personally prefer Carolina style over a beef brisket. I only get to eat that stuff when I get down to Texas once a year or so. In the firebox I only use oak wood. Small cuts of lumber, timber and sawdust.
[ATTACH]48780[/ATTACH

Oh that sounds great. I like it all. I think the only wood that I don't care for is mesquite. For me it really over powers the flavor of the meet.

I make my own sausage as well. Really turns out well in the smoker. Brisket right out of the smoker that has not been sitting around all day is really good as well.

I like every region's BBQ for it's own sake - all different and all good.

Our church uses little to no fine bourbon... but I am willing to preach the word.

BTW -- eating pulled pork as I write this.

Originally Posted by Alembic

That sounds great. Where are you located?

I'm in Auburn Hills but we spend alot of time on Lake Oakland.