No kidding, he would get called every name in the book and they would
trace his ISP address back to him so they could shoot him a virus. If
they didn't think he was a shit disturber, the nicest thing would be a
I was OK with this kitchen built version, thinking that Lew had mixed
up "stewed pork" or maybe "braised pork" or "stewed meat" until I read
I would never serve oven stewed pork with store bought barbecue sauce
on it as barbecued pork.
"Barbecued" pork is indeed cooked in a pit smoker. I take a butt and
put the dry rub on the night before I cook it. I put it in the smoker
after I get a steady 250 - 275 degrees (the sweet spot of the day for
myWSM) and allow about an hour to hour 15 minutes a pound. You cannot
hurry it. Wood and fuel are added as needed. Depending on the butt
size (my preference for the pulled pork) I usually have the butt(s)
out in about 8 - 10 hours. Butts are pretty forgiving though, and you
can cut your cooking times down by raising the temps.
I pull them when the internal temp is about 185 or a little over. OR
I use the time honored way of knowing the meat is done when you can
slide the bone around easily withing the piece of meat.
No smoke ring - it isn't barbecue.
No bark - it isn't barbecue.
Cooked in foil - it is stewed or braised, regardless of the heat
source. Again, not barbecue.
Cook that butt (or picnic) the right way and pull out that heavily
barked piece of smoky heaven. Let it sit for about 1/2 hours. Put it
in a large bowl, remove the bone and pull it apart with a couple of
forks. Check out Ed's description; it's the classic method for
traditional pulled pork. Shredding is just a finer pull.
Folks that eat my pulled pork rarely want any sauce, although I might
sneak a variant of Ed's on while I am pulling to add just a lit bit
more of spicy flavor.
That as they say, is that. For me personally, no wood smoke, no
barbecue. If I can't cook my pig in the smoker, I will wait until I
can. Same way with packer brisket. Same way with a chuck roll. Same
way with a brisket flat.
But if YOU like it... that's all that counts.
The problem for most people is that they have never experienced real
barbecue. I was born and raised in the city and barbecue meant putting
chicken on the grill with store bought sauce until it burns. Back in the
80's, I had to go to our Durham NC pant for a few days to help a new
salesman. The first day he said we'd go to lunch and get some barbecue. I
was served a sandwich with this shredded meat with a clear sauce on it.
WOW, what a treat. That put me on a quest to find how to make it properly.
Some reading, the internet and a lot of practice later I make some good
stuff. Amazing stuff and once you've had the real deal, nothing else works.
The Smoker Gods have admonished me.
How dare I call what I did "Bar-B-Cue?
Store bought sauce?
Surely you jest.
OK, I stand admonished; however, you play to your audience, which in
my case is the unwashed masses when it comes to smoked meat since I
don't have access to a smoker.
The unwashed masses liked it.
So lets just call it:
"Oven slow roasted pig, covered with foil, then shredded and drowned
in store bought bar-b-cue sauce, served open face on a bun".
Any way you describe it, It got the job done.
Who knows, maybe there is a smoker in my future<G>.
Five pound pork shoulder, dry rub of salt, pepper, cumin, cloves.
Rosemary spears inserted.
Hickory, mesquite and apple wood.
In the smoker at noon, pulled pork sandwiches about 7:00.
I've got a #5 #7 & #8 sittin in the fridge rubbed
w/cayene,Bsugar,garlic,salt,cumin,smoked paprika and some other stuff.
They'll be goin on in the morning with some ribs and snausages.
snausage fer lunch, pulled pork and ribs fer dinner
And smoked only with pecan.
On 9/5/2009 5:41 PM Lew Hodgett spake thus:
OK, time for my $0.02. DISCLAIMER: I am a barbecue dummy. Don't know
nuttin' about it, really, except that, well, it tastes really good if
Case in point: I used to live in East Palo Alto. (Those familiar with
the San Francisco Bay Area will know the significance of that place.) In
our little "downtown" area, now bulldozed, was a great temple of
barbecue, Goldie's. Out in back, Goldie had this amazing machine. At
least that's what I called it. It was a big black contraption, welded up
out of 55-gallon drums and such.
What happened within that contraption was always a mystery to me. The
only way I could describe it was thus: in one end went chickens,
firewood (oak) and other substances. Out the other end came the most
sublime food one could ever hope to taste. Somewhere in the middle,
smoke was involved.
Found--the gene that causes belief in genetic determinism
There is an old joke about how you barbecue ribs.
"First you steal a shoping cart and a 20 gallon drum..."
When I was back in Cleveland and you wanted good ribs, in the summer
time you went to the "hood".
Quite common to find a homemade grill built on a shopping cart with
one half of a drum holding the hot coals and the other above it with
These rigs were common on the sidewalk in the summer time.
You could find ribs for lunch, but the later in the day, the more ribs
that were ready.
Late in the afternoon, not uncommon to go to the "hood", buy a couple
of racks of ribs and head home for dinner.
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.