Barbecuing a Pork Shoulder on Saturday

[Slappy from New Haven]

Originally Posted by browns town bengal

I have to open my smoker to read the thermometer inside. I need one of those wireless ones. The thermometer in the lid is crap and sint even close to an accurate temp insdie the chamber. Plus I have to add coals to the firebox often. I cant go 7 hours without adding coals and I dont have an electri or propane smoker which I think would make the process so much easier, but would send BBQ enthusiasts into a tizzy

Ive never put blankets and stashed a butt in a cooler. Whats that for exactly? I just usually let it rest for a while on a cutting board before breaking it up

A well seasoned charcoal/wood grill adds massve flaver even without smoke so you can use propane but might as well put it in the oven.

Been smoking meats for 30 years,ever used a thermometer. I have an offset smoker so I can open the firebox and the temp inside the cooker only drops about 15 degrees for about 5 minutes.

I do everything by look, touch, smell.

Jason is absolutely correct on the blanket deal. If you are not doing it you need to give it a try!

[Wyche'sWarrior]

Originally Posted by NC Bengal Mike

A well seasoned charcoal/wood grill adds massve flaver even without smoke so you can use propane but might as well put it in the oven.

Been smoking meats for 30 years,ever used a thermometer. I have an offset smoker so I can open the firebox and the temp inside the cooker only drops about 15 degrees for about 5 minutes.

I do everything by look, touch, smell.

Jason is absolutely correct on the blanket deal. If you are not doing it you need to give it a try!

True that.....

[RumbleCat]

Originally Posted by browns town bengal

Im a simple man

Lynyrd Skynyrd wrote my favorite song called "Simple Man". I had no idea it was about you.

[Wyche'sWarrior]

Originally Posted by RumbleCat

Lynyrd Skynyrd wrote my favorite song called "Simple Man". I had no idea it was about you.

What about the Charlie Daniels Band's "Simple Man".....love that one too.

[Jasonew6]

Originally Posted by jmccracky

Nice pics Jason! Looks fantastic.

Bar-B-Q'd spaghetti? Say what? Can you post pics of that when you make it?

Recipe:

Start the spaghetti water and add salt

Finely chop:
1 medium bell pepper (I used yellow - the original recipe calls for green)
1 medium red onion
3 to 5 cloves of garlic to taste.

Roughly chop 1.5 pounds (estimate) of pulled pork.

Pre-heat a sauté pan over medium high heat.

Add enough olive oil (not extra virgin) to lightly cover the bottom of the pan and reduce to medium heat.

Add in the chopped pepper, cook stirring for 2 minutes.
Add the chopped onion and cook for 8 minutes. Add salt and pepper to taste and a pinch of the left over BBQ rub.
When the onion has been in for 7 minutes add in the chopped garlic.

By now the spaghetti water should be boiling. Add in 2 to 3 servings of spaghetti. Cook for the minimum time on the packet instructions.

Add in the pulled pork and cook for 5 minutes.

Add in 1 bottle of your favorite BBQ sauce. (I used the 280 gram bottle of Montgomery Inn).

Stir constantly and cook until the spaghetti is done. Drain the spaghetti and add, along with a couple of ounces of the spaghetti water, to the pan of meat and and sauce and cook for another minute.

Remove from heat and serve.

[browns town bengal]

Originally Posted by RumbleCat

Lynyrd Skynyrd wrote my favorite song called "Simple Man". I had no idea it was about you.

Im still receiving monthly royalty payments from that song

[browns town bengal]

Originally Posted by Jasonew6

The mop helps keep the meat from drying out over the long cook time. It's also another layer of flavor.

I know youre a big fan of the mop method but I just never found it to be all that helpful in my smoking process. To me, its just like basting a turkey. All the liquid does is run off the meat and then evaporate. It doesnt soak into the meat so Im not sure how effective it can be in keeping the interior of the pork butt or turkey moist. All I think it does is add time to the overall cooking process when you keep opening the lid to the chamber.

Anyway, no biggie just a difference of opinion there. Ive tried other things that youve recommended and theyve worked out well for me.

[Jasonew6]

Originally Posted by browns town bengal

I know youre a big fan of the mop method but I just never found it to be all that helpful in my smoking process. To me, its just like basting a turkey. All the liquid does is run off the meat and then evaporate. It doesnt soak into the meat so Im not sure how effective it can be in keeping the interior of the pork butt or turkey moist. All I think it does is add time to the overall cooking process when you keep opening the lid to the chamber.

Anyway, no biggie just a difference of opinion there. Ive tried other things that youve recommended and theyve worked out well for me.

When I mop, I don't do it at all for at least the first 4 hours. I only mop after dumping a fresh load of coals into the smoke chamber. That way the excess heat generated from adding coals is offset by the loss of heat from opening to mop. And I mop generously. It isn't so much about moisture, that comes from the melting fat and connective tissue, as it is about another layer of flavor. Yes, most of it rolls off, but a little is retained. I mop about once an hour after the first 4, so it gets between 8 and 12 applications.

Also, when I foil I put mop sauce in with it, and then it does kind of cook into the meat because the foil holds it in.

I'm glad my other tips have helped you.

[RumbleCat]

Originally Posted by Jasonew6

When I mop, I don't do it at all for at least the first 4 hours. I only mop after dumping a fresh load of coals into the smoke chamber. That way the excess heat generated from adding coals is offset by the loss of heat from opening to mop. And I mop generously. It isn't so much about moisture, that comes from the melting fat and connective tissue, as it is about another layer of flavor. Yes, most of it rolls off, but a little is retained. I mop about once an hour after the first 4, so it gets between 8 and 12 applications.

Also, when I foil I put mop sauce in with it, and then it does kind of cook into the meat because the foil holds it in.

I'm glad my other tips have helped you.

Your posts make me drool sometimes. Just thought you'd like to know that.

[Wyche'sWarrior]

Originally Posted by RumbleCat

Your posts make me drool sometimes. Just thought you'd like to know that.

......don't act you don't drool all the time anyway....

[Lolli]

Originally Posted by Jasonew6

It is currently in a brine consisting of:

6 cups of water
49 grams kosher salt
8 grams brown sugar


It will remain in the brine until I put the rub on it tonight. Will post a picture then.

I have been eyeing an electic smoker at Sams club for just a couple of hundred bucks?

Any thoughts on electric vs. charcoal?

[Lolli]

Originally Posted by Jasonew6

After 4 hours in the smoker:

What brand of probe do you use?

I used the one that I normally use in my kitchen ONCE on the grill. It died.

[Wyche'sWarrior]

Originally Posted by Lolli

I have been eyeing an electic smoker at Sams club for just a couple of hundred bucks?

Any thoughts on electric vs. charcoal?

I've used both, the electric is convenient, but I sold it.....no substitute for charcoal and wood.

[Jasonew6]

Originally Posted by Wyche'sWarrior

I've used both, the electric is convenient, but I sold it.....no substitute for charcoal and wood.

This.

[Jasonew6]

Originally Posted by Lolli

What brand of probe do you use?

I use the one I used in my kitchen ONCE on the grill. It died.

Maverick Redi Check

http://www.buy.com/prod/maverick-red...l?listingId=-1

[RumbleCat]

Originally Posted by Wyche'sWarrior

......don't act you don't drool all the time anyway....

Oh look, one of your Christmas pictures!

TURKEY!!!

[Slappy from New Haven]

Originally Posted by Wyche'sWarrior

I've used both, the electric is convenient, but I sold it.....no substitute for charcoal and wood.

electric smokers just don't cut it. A Charcoal grill builds up seasoning that helps the taste of the meat.

[fredtoast]

Originally Posted by Wyche'sWarrior

I've used both, the electric is convenient, but I sold it.....no substitute for charcoal and wood.

Don't electric smokers use wood also?

I always thought it was the wood that added the flavor, not the charcoal.

[VCU Rams]

Originally Posted by fredtoast

Don't electric smokers use wood also?

I always thought it was the wood that added the flavor, not the charcoal.

i too am interested in the answer to this question...

[Slappy from New Haven]

Originally Posted by fredtoast

Don't electric smokers use wood also?

I always thought it was the wood that added the flavor, not the charcoal.

Yes you can wrap moist wood in foil and it will smoke however, When you use a barrel smoker the smoke, heat and enzymes from the cooking process adhere to the metal and season the smoker. This is key to getting a properly smoked product.

if you have ever been to a smoke house for hams and sausage you will not they are never cleaned just for that purpose. i keep my smoker in the garage and you can smell the smoker as you walk by.

[Jasonew6]

Originally Posted by fredtoast

Don't electric smokers use wood also?

I always thought it was the wood that added the flavor, not the charcoal.

Charcoal adds flavor. If you use the right charcoal. Your standard briquettes are sawdust and chemicals. "Gourmet" lump charcoal is pure hardwood and definitely adds flavor.

[Slappy from New Haven]

Originally Posted by Jasonew6

Charcoal adds flavor. If you use the right charcoal. Your standard briquettes are sawdust and chemicals. "Gourmet" lump charcoal is pure hardwood and definitely adds flavor.

True that.

My combinmation depends on how much time i have. Given the time I go wood only and cook it down a but before putting it in the box. If I am short on time i will use lump charcoal and in a pinch I have used regular but cook it down before adding to the box. I have used oak before but cook it down before hand to get the Tannins out but peach, cherry and pear I usually can just add "green" to the box

[fredtoast]

Originally Posted by Jasonew6

Charcoal adds flavor. If you use the right charcoal. Your standard briquettes are sawdust and chemicals. "Gourmet" lump charcoal is pure hardwood and definitely adds flavor.

I understand that charcoal adds more flavor than gas or electric alone, but I am talking about smokers instead of grills. Electric smokers use wood chips or chunks. Isn't the wood what you want to use to add flavor?

[Slappy from New Haven]

Originally Posted by fredtoast

I understand that charcoal adds more flavor than gas or electric alone, but I am talking about smokers instead of grills. Electric smokers use wood chips or chunks. Isn't the wood what you want to use to add flavor?

Basically yes but wood is just premature charcoal. It all ends up in the same state.

the smoking process allows for the evaporation of moisture (fat) and the smoke flavor to adhere to metal. over time when the metal is heated it also ads flavor to the meat.

Grills can be made from stainless steel or aluminum but not smokers (real ones anyway) because they are not pourous to accept the residue. Smokers are usually made from Iron or Steel.

Watch BBQ pitmasters on TV or a BBQ video on youtune you will notice the smokers are never clean.

[jmccracky]

Jason and NC Bengal Mike, thank you for the posts on grilling. I'm still a newb.

Do you guys have any advice for me? I have a $49 grill (I'm guessing because it was given to me but looks standard). Pretty small. I like charcoal over gas, but that could just be my experience.

I grill a mean burger. But that might be due to the fact that when I cook on the grill for my family, we all think we just tasted something out of this world. haha. I'd love to say it was because of my cooking, but I think the "grilled taste" is really responsible.

I am wanting to learn. I usually use Kingsford charcoal, and use a chimney smoker (which is quite small though). I don't use charcoal fluid (of course).

Any advice? Simple stuff like with what kind of charcoal to use, to how I flip the food, how to prepare it, etc...etc.. I don't have a ton of money, so any basic ideas will be appreciated! I gotta work with what I have.

Thanks guys.