Congrats Ron!!!!! I love to BBQ sooo much, I named my bulldog Brisket. Anyway, get a pork shoulder/butt. Make a brine of water, apple juice, 1 cup salt, and 1 cup sugar. Put the pork and brine into a 5 gallon bucket. Let it go over night eithe rin the fridge or in a cooler with ice. Pull it out and dry it off. Mix 1 cup dijon mustard and 1 cup worcestshire sauce. This is a slather, and you will slather this all over the pork. Then take your favorite rub and sprinkle it generously all over the pork. Place this into an XXL ziplock and let it go over night. Now, get your smoker ready and pull the pork out of fridge to let it come up to room temp. Sprinkle on some more rub, then put that bay into the smoker. If you have a probe-type thermometer, nows the time to stick it into the pork, avoiding any bone. Set the temp to 165. Let it go for the first three hours, then spray or mop every hour after that, really fast, in and out. I spray with a combo of apple juice and rub for pork. When the thermometer goes off at 165, pull the pork out and wrap it two layers of foil, reset the thermometer to 190 for slicing or 195 for pulling, then let it go until that baby goes off. No more mopping/spraying as it's wrapped in the foil. IT can take upto 14 hours of smoking to get to this point, don't fret, that's just how it goes. Don't add anymore wood after 3 hours, the meat will not take any more smoke falvor after 3 hours, and it turn the bark bitter. Now, takew the pork out of the smoker and wrap it in another 2 layers of foil, a good layer of plastic wrap, and then in a big bath towel. Plac ethis into an empty cooler to rest for up to 6 hours, but no less than 1. Then unwrap, slice/pull/ and feast. You can mix in some bbq sauce when you pull it if you like, or leave that up to the eater.
Basic rub starts with brown sugar, garlic powder, onion powder, thyme, black pepper, cayenne peppper, white pepper, and any other flavoring you like.
Good luck, and enjoy!!!!!!!!
Topic: Al, Brian and fellow smokers... (Read 1430 times)
