Saturday, February 23, 2008
One of my favorite barbeque dishes is Pulled Pork. This dish takes an investment of time. I think it is worth every morsel of smoky goodness. It involves smoking a Boston Butt of Pork for almost 12 hours. I use a ‘Weber Smoky Mountain Cooker’. It is a full proof easy tool to achieve great results. I got up at 3 am to start the fire. It is stormin outside. It took about an hour to get everything going. I then went back to bed. I had to kick the dogs out of my spot. My fancy thermometers have alarms if the temperatures fall or rise from the correct smoking temperature. Let’s go into some more detail
1 8 pd Boston Pork Butt
1 cup of Rub (Wild Willy’s Number One-derful Rub)
A handful of wood chunks for smoking
The night before you are going to smoke your roast, rub it down with rub, refrigerate. Take the roast out of the refrigerator while you are starting the fire. I use Kingsford charcoal. I also use a propane torch to start my fire. This torch means business so be careful! When the charcoal has a white ash add wood chunks, fill water pan and assemble smoker. Place meat in smoker and go back to bed.
I have two Nu-Temp thermometers to regulate the heat and cooking time. One probe is in the Meat to let me know when the roast is done (195). The other is in the cooking chamber to let me know what temperature the smoker is at. (225-250 degrees). Both of these transmitters send to a base station. You can see it on the arm of my chair, while I am watching TV.(Chilebrown at Home picture) I can just let Ms. Goofy know to open or close a vent on the smoker or if I am low on beer. Ha!
I let the roast cook for 8 hours and then I wrap it in foil and return it to smoker. After eight hours it has had plenty of smoke. The hard part is waiting the rest of the time till the roast reaches an internal temperature of 195. When it reaches this temperature take it off the smoker and let it rest for 45 minutes.
I like to serve this with coleslaw and baked beans. It tastes great by itself. To make pull pork sandwiches take a serving size hunk of pork and separate with two forks. Place in a sauté pan and add some of your favorite barbeque sauce and heat mixture. Traditionally it is served on hamburger buns. I made some home-made buns.