Pork shoulder cooked low and slow over hickory. Lotsa fat. The last one I did weighted ten pounds when I started. After ten hours on the smoker, it weight eight and a half.
I pulled it and it fed twelve folks with some leftover for my ugly dog.
Paul E. Smith
Do you mean the Italian Vinaigrette with Extra Virgin Olive Oil? I went to the Good Seasons web site, and could not find "Oil and Vinegar Mix".
1/2 cup soy sauce
1/4 cup sugar
2 tbs lemon juice
3/4 cup good seasons dressing(oil and vinegar mix)
1 small clove garlic minced.
Marinade chicken with skin in this for 24 hours. Grill. Yum.
Although many would probably disagree with me I have to say beef ribs. Ive always had good luck with them and the slow cooked meat is sooooo rich and deep red from the smoke. I just cook them at 250 till a toothpick slides through like its going through soft butter. Also, chuck roast, but this takes time…about 3 hours a pound. But its worth it.
Oh, cool. There is a Wal-Mart a few miles south of me, in Homestead. Thanks for the suggestion. I have read in BBQ books about the appropriate weight of a decent brisket, and I never seemed to find them in the local supermarkets. Independent butcher shops are mostly a thing of the past around here.
I’m pork all the way. I guess I would go for a pulled pork sandwich most of the time.
My favorite is the point off of a full or packer brisket. Man, that is some good eating.
In Texas- BBQ= BEEF, but I love pork ribs, and pulled pork just as much- and an occassional chicken (using the Cornel recipe- no tomato on chicken)and sausage isn’t bad either- let’s face it using a smoker or a grill just makes almost any meat taste better.
Check Wal-Mart….we’ve had good luck finding full size packer type briskets there…and an occasional flat. Price is higher than what I used to pay in Texas…but not bad.
The method really works. My wife, a south Tx girl who never lived outside of the state until we retired, thought pork was the devils BBQ and would seldom eat it. After my first butt done this way, she can hardly wait for me to do the next one.[:p]
Thanks for the tips. I have read some references by competition pros to the foil wrap thing. I am definitely going to try it. This is prime BBQ time down here, now all I have to do is find a good, big, fat brisket.
The method I posted was shared by a fellow that has won more than a few serious BBQ contests. You have to keep the heat in that 200 to 225 zone, pull it when the inside temp is about 165*…lay it on the foil, give it a nice squirt of parkay ( yep parkay ) wrap it up snuggly and hide it in a cooler for a solid two hours. Take it out and ENJOY. Don’t peek at the meat too much…and keep a spray bottle of 1/2 water and 1/2 apple juice to spray on the meat so it doesn’t get overly dry, while cooking. Oh yeah….the same method, minus the parkay, works on pork butts too….the meat will just fall apart in your hands.
(1) North Carolina style pulled pork BBQ with Lexington style sauce
(2) Ribs slow cooked with little or no rub, carmalized at the end with a honey BBQ sauce.
Boy, does that look great. When I tried brisket, it came out so dry that I went back to my pork shoulder and pork ribs.
My meat of choice is: pork and then beef. I find the shoulder to be the most forgiving cut to smoke. Sometimes I get into the beer and forget to mist the pork but it still turns out good. I am fortunate in that the guy who owned the house I live in took the trouble to build a real pit out back of the house.
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