Smoker and BBQ - Revision history

Bpopp: /* Carolina Pulled Pork */

2020-09-08T20:57:21Z

Carolina Pulled Pork

← Older revision		Revision as of 20:57, 8 September 2020
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	= Carolina Pulled Pork =		= Carolina Pulled Pork =

			[[File:20200908 164701.jpg\|640px]]

	This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:		This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:

	~~[[File:20200908 164701.jpg\|640px]]~~

	=== Grill ===		=== Grill ===

2020-09-08T20:57:08Z

Carolina Pulled Pork

← Older revision		Revision as of 20:57, 8 September 2020
Line 3:		Line 3:
	This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:		This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:

	[[File:20200908 164701.jpg\|~~100px~~]]		[[File:20200908 164701.jpg\|640px]]

	=== Grill ===		=== Grill ===

2020-09-08T20:56:54Z

← Older revision		Revision as of 20:56, 8 September 2020
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	This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:		This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:

	[[File:20200908 164701.jpg]]		[[File:20200908 164701.jpg\|100px]]

	=== Grill ===		=== Grill ===

2020-09-08T20:56:01Z

Carolina Pulled Pork

← Older revision		Revision as of 20:56, 8 September 2020
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	This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:		This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:

			[[File:20200908 164701.jpg]]

	=== Grill ===		=== Grill ===

2020-09-08T12:53:43Z

Carolina Pulled Pork

2020-08-03T16:24:33Z

Cook

← Older revision		Revision as of 16:24, 3 August 2020
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	=== Cook ===		=== Cook ===

	After the first hour, begin adding the baste liberally every hour with a mop. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's Southern Tang BBQ sauce is amazing with this recipe.		After the first hour, begin adding the baste liberally every hour with a mop. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's [https://www.amazon.com/Beam-Southern-Tang-Sauce-bottle/dp/B01D7ZVIWI Southern Tang BBQ sauce] is amazing with this recipe.

	For a typical shoulder, expect the cook to take at least 8-10 hours. My first cook went almost 12 with a relatively small shoulder. You could probably raise the temperature to 300 to decrease cooking time, but the bark may suffer slightly.		For a typical shoulder, expect the cook to take at least 8-10 hours. My first cook went almost 12 with a relatively small shoulder. You could probably raise the temperature to 300 to decrease cooking time, but the bark may suffer slightly.

2020-08-03T16:21:00Z

Cook

← Older revision		Revision as of 16:21, 3 August 2020
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	=== Cook ===		=== Cook ===

	After the first hour, begin adding the baste liberally every hour. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's Southern Tang BBQ sauce is amazing with this recipe.		After the first hour, begin adding the baste liberally every hour with a mop. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's Southern Tang BBQ sauce is amazing with this recipe.

	For a typical shoulder, expect the cook to take at least 8-10 hours. My first cook went almost 12 with a relatively small shoulder. You could probably raise the temperature to 300 to decrease cooking time, but the bark may suffer slightly.		For a typical shoulder, expect the cook to take at least 8-10 hours. My first cook went almost 12 with a relatively small shoulder. You could probably raise the temperature to 300 to decrease cooking time, but the bark may suffer slightly.

2020-08-03T16:20:34Z

Carolina Pulled Pork

← Older revision		Revision as of 16:20, 3 August 2020
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	=== Seasoning ===		=== Seasoning ===
	1/4 cup salt		* 1/4 cup salt
	1/4 cup pepper		* 1/4 cup pepper
	1/4 garlic		* 1/4 garlic

	Cover liberally after adding a binder of olive oil. Keep in mind, the baste is salty, so don't go overboard with the seasoning. Add meat to grill.		Cover liberally after adding a binder of olive oil. Keep in mind, the baste is salty, so don't go overboard with the seasoning. Add meat to grill.
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	=== Baste ===		=== Baste ===

	2 cups Apple Cider Vinegar		* 2 cups Apple Cider Vinegar
	1/2 Ketchup		* 1/2 Ketchup
	1/4 brown sugar		* 1/4 brown sugar
	1 tbsp crushed red pepper		* 1 tbsp crushed red pepper
	1 tbsp of Kosher Sea Salt		* 1 tbsp of Kosher Sea Salt

	Mix liberally and let sit in the fridge (ideally overnight).		Mix liberally and let sit in the fridge (ideally overnight).

2020-08-03T16:19:42Z

Cook

← Older revision		Revision as of 16:19, 3 August 2020
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	After the first hour, begin adding the baste liberally every hour. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's Southern Tang BBQ sauce is amazing with this recipe.		After the first hour, begin adding the baste liberally every hour. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's Southern Tang BBQ sauce is amazing with this recipe.


			For a typical shoulder, expect the cook to take at least 8-10 hours. My first cook went almost 12 with a relatively small shoulder. You could probably raise the temperature to 300 to decrease cooking time, but the bark may suffer slightly.

	= Malcom Reed's Cajun Smoked Turkey =		= Malcom Reed's Cajun Smoked Turkey =

2020-08-03T16:17:11Z

← Older revision		Revision as of 16:17, 3 August 2020
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			= Carolina Pulled Pork =

			This recipe is based on allthingsbbq's recipe [https://www.youtube.com/watch?v=t8jzXCxTOD0 here]:

			=== Grill ===
			Prepare the grill for a slow-cook at 200-225 with deflector plate in place. Add a bin of water below the grate on the deflector plate.

			=== Seasoning ===
			1/4 cup salt
			1/4 cup pepper
			1/4 garlic

			Cover liberally after adding a binder of olive oil. Keep in mind, the baste is salty, so don't go overboard with the seasoning. Add meat to grill.

			=== Baste ===

			2 cups Apple Cider Vinegar
			1/2 Ketchup
			1/4 brown sugar
			1 tbsp crushed red pepper
			1 tbsp of Kosher Sea Salt

			Mix liberally and let sit in the fridge (ideally overnight).

			=== Cook ===

			After the first hour, begin adding the baste liberally every hour. Cook until the bone pulls away from the meat easily (typically an internal temp of between 200 and 205). Let rest for 10-20 minutes and then shred. Jim Beam's Southern Tang BBQ sauce is amazing with this recipe.



	= Malcom Reed's Cajun Smoked Turkey =		= Malcom Reed's Cajun Smoked Turkey =