BBQ – Making Pulled Pork
How to make perfect barbecue (BBQ):
First you need a smoker. This is my smoker with an attached fire box. I use a mixture of apple and hickory wood to smoke my butts. Smoking a butt requires about 9-10 hours of smoking time. It may be difficult but you must try and keep your smoker/grill between 220-250 degrees. Place a roasting pan filled half way with water underneath the grate that you place the pig.
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A great tool to use while smoking the pig is to use a wired/wireless thermometer. You can set a predetermined temperature and it will “beep” when it reaches that temperature. Another great advantage is that you don’t have to open up the smoker to check the temp which is very helpful. Opening the smoker only for a minute will increase your cooking time by 30 minutes or more. Another advantage is that many thermometers will come with an extra probe to constantly monitor the inside cooking temperature of your smoker. This device is a great investment and can be found at your local hardware store.
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A good method for making barbecue is to spray the meat down with a 50/50 mixture of apple cider vinegar and apple cider. This will help keep the meat moist and delicious. You will want to spray the meat down about every 45-55 minutes of cooking time. Make sure that you don’t keep the smoker lid open too long when you spray or you will let all that heat/smoke out.
To make an awesome looking butt like this you’ll need a good rub. I use a basic rub that I make myself. Just mix these ingredient’s in a medium bowl and rub all over the pork butt. Make sure you rub it liberally. Set the butt in the refrigerator overnight and before you start cooking make sure you pull the butt out and let it sit at room temperature for at least 30 minutes. This is done to prevent the meat from being “shocked” when thrown directly in the cooker.
Rub:
- 1/4 Cup Brown Sugar
- 2 Tbsp. Onion Powder
- 2 Tbsp. Garlic Powder
- 1 Tsp. Cayenne Powder (ground red pepper)
- 1 Tsp. Kosher Salt
- 1 Tsp. Freshly Ground Black Pepper
You need to smoke your butt at around 220 degrees until you reach an internal temperature of 190 degrees. 190 degrees is the key because that is when the fat melts and it is easy to “pull.” When finished cooking, let your pig rest at room temperature for about 30 minutes. After the 30 minutes has elapsed, go ahead and pull the meat apart, removing the bone. Eat the meat the way it is or pour your favorite bbq sauce over it. Enjoy!