Dan T. Posted February 11, 2005 Share Posted February 11, 2005 Okay, I got a nine and a quarter pound Pork Shoulder, and I'm going to try to smoke the hell out of it to make pulled pork for a birthday party. I got a Weber Charcoal Grill with a rotisserie insert. Hickory chips. I got the rub on the meat now. Here's one question. Do I rotisserie this hunk of meat? With the big old joint in the middle it might be tough to skewer it right. But if I can, I think I'd get better results. Advice? Any other hints? Art, I recall you've got some experience in this. . . Thanks guys. Link to comment Share on other sites More sharing options...
pez Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by Dan T. Okay, I got a nine and a quarter pound Pork Shoulder, and I'm going to try to smoke the hell out of it to make pulled pork for a birthday party. I got a Weber Charcoal Grill with a rotisserie insert. Hickory chips. I got the rub on the meat now. Here's one question. Do I rotisserie this hunk of meat? With the big old joint in the middle it might be tough to skewer it right. But if I can, I think I'd get better results. Advice? Any other hints? Art, I recall you've got some experience in this. . . Thanks guys. NO!! if you are planning on smoking that sucker for a while, do not put it on a rotisserie, or you will have a nice mess at the bottom of your grill, because once the meat starts becoming tender, it will not take the strain of a skewer, and will fall apart all over your grill. I would put it on a grate above a drip pan... BTW: call it what it is...... a pork butt!! Link to comment Share on other sites More sharing options...
Dan T. Posted February 11, 2005 Author Share Posted February 11, 2005 Okay, no rotisserie, thanks Pez. I've smoked lots of Ribs and stuff before, but never a butt. What about sauce? Only after pulling? Link to comment Share on other sites More sharing options...
pez Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by Dan T. Okay, no rotisserie, thanks Pez. I've smoke lots of Ribs before, but never a butt. What about sauce? Only after pulling? what you want to do is (I assume you are doing pulled pork) after you are done smoking. take out the butt, remove excess fat/etc and kinda break it into chunks (it will pretty much do that on its own if smoked properly) take the chunks, and take 2 forks and just start shredding the meat. when you are done, I would suggest that you offer the sauces as a side, but if you want to, add a small amount of your sauce after shredding. I am partial to South Carolina style sauce (the mustardy kind), but I like the pepper/vinegar of the North Carolina style as well. what size butt did you get, and are you using a wet rub or a dry rub? Link to comment Share on other sites More sharing options...
Huly Posted February 11, 2005 Share Posted February 11, 2005 The only problem with the SC sauce is you have to buy it in SC and bring it up here. Link to comment Share on other sites More sharing options...
CHUBAKAH Posted February 11, 2005 Share Posted February 11, 2005 While a Webber will do the job, if your in to smoking meat, you would be better off with something like this: or even this: The key to smoking meat, and doing it right, is to slowly smoke it at around 200 degrees. A Butt of that size I would do for around 13 hours. Also a tip for smoking is no Never Ever put anything other than a dry rub on your meat while smoking. In the future if you want a very good rub, check out U.S. Foods Tri Tip rub. It's a very good, and a hidden secret of some of the best BarBQue places in Texas. I lived in Texas for 8 years, and worked at a BarBQue place for three of those years for a second job. Link to comment Share on other sites More sharing options...
pez Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by Huly The only problem with the SC sauce is you have to buy it in SC and bring it up here. nah, some of the stores carry... what is it.... bessinger's ? Link to comment Share on other sites More sharing options...
pez Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by CHUBAKAH The key to smoking meat, and doing it right, is to slowly smoke it at around 200 degrees. A Butt of that size I would do for around 13 hours. Also a tip for smoking is no Never Ever put anything other than a dry rub on your meat while smoking. In the future if you want a very good rub, check out U.S. Foods Tri Tip rub. It's a very good, and a hidden secret of some of the best BarBQue places in Texas. I lived in Texas for 8 years, and worked at a BarBQue place for three of those years for a second job. CHUBAKAH, I have done a wet rub before (for a south carolina style pulled pork) and it came out perfect... not all wet rubs will "seal" your meat Link to comment Share on other sites More sharing options...
Huly Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by pez nah, some of the stores carry... what is it.... bessinger's ? Yes it is called Bessingers, but it was removed from all grocery stores (including those in SC). Some places might carry a similar thing but I can not guarantee its quality. That is why I get it when I go home or Mom and Dad bring it up. Link to comment Share on other sites More sharing options...
pez Posted February 11, 2005 Share Posted February 11, 2005 Pierce's although not SC or NC type sauce is awesome. Next time you smoke a butt get this: http://www.pierces.com/ Link to comment Share on other sites More sharing options...
bpoch Posted February 11, 2005 Share Posted February 11, 2005 So what time should I show up for dinner? I'll bring the beer!!! I'll be picking up a weber grill in a month or so, and I can't wait to do the exact same thing. Good luck!! Link to comment Share on other sites More sharing options...
halter91 Posted February 11, 2005 Share Posted February 11, 2005 what size butt did you get, and are you using a wet rub or a dry rub? Do you know how bad that sounded? I like the NC style sauce. My uncles makes some stuff with French Dressing...it's out of this world. Chewey...how much are one of them smokers? Link to comment Share on other sites More sharing options...
pez Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by halter91 Do you know how bad that sounded? I like the NC style sauce. My uncles makes some stuff with French Dressing...it's out of this world. Chewey...how much are one of them smokers? LOL I didn't even pay attention to that... the smoker will range based upon size, brands, etc.... what are you looking for? Link to comment Share on other sites More sharing options...
halter91 Posted February 11, 2005 Share Posted February 11, 2005 I went on Weber.com, but they don't have prices. Something small. This would be a great thing to bring to a Skins tailgate party...some good old fashioned BBQ!!! Link to comment Share on other sites More sharing options...
halter91 Posted February 11, 2005 Share Posted February 11, 2005 BBQ I stumbled across this. Looks like under a hundred bucks. Link to comment Share on other sites More sharing options...
DB44 Posted February 11, 2005 Share Posted February 11, 2005 I prefer a good dry butt rub (on the grill) Web rub everywhere else!!!! Link to comment Share on other sites More sharing options...
stevenaa Posted February 11, 2005 Share Posted February 11, 2005 Any recipes for a good NC style sauce? Link to comment Share on other sites More sharing options...
halter91 Posted February 11, 2005 Share Posted February 11, 2005 http://www.ibdjohn.com/shack/ I found this. Damnit,,,now I'm starving!!:doh: http://www.greatchefs.com/southern%20bbq%20more.htm Link to comment Share on other sites More sharing options...
DB44 Posted February 11, 2005 Share Posted February 11, 2005 There was this stuff called "Carolina Treat". Has anybody heard of it or know where I can get some. Last place I could get it was in Bladensburg somewhere off of 450. Link to comment Share on other sites More sharing options...
Art Posted February 11, 2005 Share Posted February 11, 2005 PEOPLE, PEOPLE, PEOPLE, STOP!!!!!! Leave this thread to the EXPERTS baby. That would be me. I'm glad I just got back from the doctor's with the wife to help you out here Dan. My hobby, aside from the Redskins and Extremeskins, is true smoked barbeque. My pulled pork is SOOOOOO good, I've been paid $1,000 to make 50 pounds of it for a party after a guy had some . Let me digest this thread and reply as I go . Link to comment Share on other sites More sharing options...
halter91 Posted February 11, 2005 Share Posted February 11, 2005 Art, where do you live, I'm on my way. Damn, I have to go eat now. This thread should be deleted. Art, My uncle smokes a whole pig and I WILL LEARN how to do it this summer. Nothing is better than BBQ. Nothing! Okay, maybe a Redskins Super Bowl win! Link to comment Share on other sites More sharing options...
Dan T. Posted February 11, 2005 Author Share Posted February 11, 2005 Good stuff guys, thanks. Pez, I got a 9 1/2 pounder. I mixed up a dry rub adapted from a recipe from this guy, dang, I can't remember his name, but he's won all kinds of barbecue prizes. I got two kinds of sauces for folks to squirt on after they build their sammiches. Cole slaw will be optional. I'll only have about 6 hours cook time, so I may have to cheat. A couple recipes talked about finishing off in the oven, sealed in foil. Link to comment Share on other sites More sharing options...
Dan T. Posted February 11, 2005 Author Share Posted February 11, 2005 Art, fill me in, my man. . . Link to comment Share on other sites More sharing options...
CHUBAKAH Posted February 11, 2005 Share Posted February 11, 2005 Originally posted by Art PEOPLE, PEOPLE, PEOPLE, STOP!!!!!! Leave this thread to the EXPERTS baby. :bow: Link to comment Share on other sites More sharing options...
DB44 Posted February 11, 2005 Share Posted February 11, 2005 That's it!! I'm headed to Red Hot and Blue tonight!!! I'm f-ing starving now for some Dry Ribs. :mmm: Followed by... :toilet: Link to comment Share on other sites More sharing options...
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