Howdy neighbor and welcome to the board![:D] There’s a lot of expertise in these old Roadfooders so you can trust their advice.

There’s a country meat market in Savoy (east of Sherman) that people talk about. Haven’t been there but I’d be glad to personally investigate it for you. Surely they can come through with some pork.

Couldn’t agree more. I’d say leave the pork shoulder to the east coast sissies and stick with the beef. [;)]

How about a rib roast a la Kreuz in Lockhart?

Hunter75093 are you doing this just for family or having friends over? I don’t know that much about Q in North Texas but around here folks would probably be expecting brisket, ribs and sausage unless you’re known for something else. I’ve read pork butt is supposed to be the easiest but I’m never cared for what I’m able to produce. Actually the easiest is links. I don’t know what brands are available in NTx but we’re pretty close to the Czech-German sausage belt here and have tons of brands to choose from other than the big national ones. Holmes from Pleak, Chappell Hill from Chappell Hill, and Meyer’s from Elgin (sausage capital of Texas) would be some brands probably available there. Also check with local butcher shops for the ones they make in house.

My own preferences would be ribs (pork) and links (beef, pork, pork and beef, venison, crawfish, etc.) Ribs partly because the places that do them best here are not close to me and I never get my fair share [:p]. Three and a half and down (pounds) as I understand, meaning the smaller racks from younger and tenderer animals instead of those racks that look like they came from something approaching the size of a cow [:(].

Oak for smoke and dry rub only. I’ve preferred dry rub ribs since long before I was introduced to the famous CTx joints that don’t even offer sauce. A simple rub of salt, finely ground black pepper and a little bit of cayenne is fine. I find some of the commercial rubs have too much salt. I sometimes use a local mix from a meat market but you won’t be able to get that in Plano I’m sure.

quote:

Originally posted by smokinokie

Thanks for the plug John. someone just told me about the post, so I dropped by and joined.

PB is so EASY to do. Go down to Sam’s, buy a 2 pack of butts (about 7lbs each) and follow his directions. You’ll have a good time, lots of food and it’s a good start

Hey Smokin, glad to see you here, this is a great forum.

I know you have a lot on your plate; but I sure do hope you can find some time to contribute.

I just realized I forgot to include the most important rule in my post,  It s done when it s done .

John

BTW, it’s a hoot to see you with just one post.

Thanks for the plug John. someone just told me about the post, so I dropped by and joined.

PB is so EASY to do. Go down to Sam’s, buy a 2 pack of butts (about 7lbs each) and follow his directions. You’ll have a good time, lots of food and it’s a good start

Hi Hunter,

This is a reprint of a post I did last May. It appears that you are not a BBQ neophyte so I ve edited it somewhat.

I like to use bone in butts rather than rolled and tied boneless butts. Rub it down with your favorite pork rub then inject with Smokin Okie s Basting Sauce, recipe follows. Smokin Okie is the mod on another food forum as well as a BBQ competition cook. I use a 50/50 combination of Hickory & Apple wood at a temperature of 225 degrees. Insert a thermometer probe and pop into your smoker. At about 165 – 175 degrees the meat will hit a plateau as it renders the internal fat, this can take several hours. I ve even seen the temp decrease. After it finishes rendering the fat the temp starts increasing again. Remove it at 195-200 degrees, wrap it in aluminum foil and newspapers then place it in an insulated cooler to let it rest for a couple of hours. While pulling sprinkle some of the rub and basting sauce throughout. Serve with your favorite BBQ sauces, including a Vinegar sauce. My smoker is very well insulated and retains a lot of moisture, if you are using a grill you will have to baste it occasionally to keep it from drying out, remember, the more you open the cooker the longer it takes.

Smokin Okie’s Pulled Pork Baste & Serving Sauce (makes about 5 cups)

4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)

Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min. I make extra and put it in the fridge and it should last for a couple of months. But it’s never around that long. When I put some pork in food saver bags, I’ll put some of this sauce in there with it — when I reheat the pork it tastes just like the first time.

Smokin’s Vinegar Sauce, also called an Eastern Carolina Sauce

� 2 cups cider vinegar
� 1/2 cup brown sugar (packed)
� 2 tablespoons salt (I like the flavor in Kosher/Sea Salt and
bigger granules)
� 2 tablespoon red pepper (crushed)
� 1 teaspoon cayenne (I’ve also used Hungarian Paprika)

Don’t need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it’ll go wild.

Enjoy it, good Q’in
smokin okie

John