Anything and everything that is related to cooking low and slow and using smoke.
If you think BBQ is throwing a burger or hotdog on a grill please take your post elsewhere. Thats grilling.
Pics, recipes, methods, woods, and meats are all fair game.
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I'll start.
120-150 lb pig. Whole hog. Head optional. As fat as I can find it from my local meat processor. I can always trim fat off, hard to add more.
Injected with Cider Vinegar. Heinz is what I use. No cheap stuff. Injection consist of Cider Vinegar, coke, Freshly ground pepper, Kosher salt, brown sugar, and ginger. Brought to a boil then let cool. Injected 1 hr before it goes on. Then rub pig with a light coating of butter, red pepper, Kosher salt, Paprika, and a dab of Garlic, 1 box of Dark brown Sugar on top of that making sure to leave areas bare for good smoke penetration.
Get cooker up to 250 and throw it on skin side down. After 1hr reduce temp of cooker to 225. I cook over coals from a burn barrel. Wood consists of mainly pecan, white oak, and cherry. Coals only no raw wood. Only raw wood thrown in is hickory. Hickory has to be fresh but not green. I like it aged around 3 months. Smoke should be constant. My cooker has a water tank which adds moisture as well as provides a good heat sink to keep temp steady.
Mop every hr. Mop consists of aplle juice, cider vinegar, with about 7 types of dried pepper added, kosher salt, butter and dark brown sugar. Mop stays in the cooker the whole time. I think it gets better and better as it sits in the smoke and is hot when when applied.
When temp in the butt and shoulders reaches around 140 you can stop adding Hickory. The meat will not be able to draw anymore smoke after this temp is reached. I cook until the butt and shoulders reach 180. Pulled by hand.
Sauces will come in another post.
If you think BBQ is throwing a burger or hotdog on a grill please take your post elsewhere. Thats grilling.
Pics, recipes, methods, woods, and meats are all fair game.
************************************************************************************************************************************
I'll start.
120-150 lb pig. Whole hog. Head optional. As fat as I can find it from my local meat processor. I can always trim fat off, hard to add more.
Injected with Cider Vinegar. Heinz is what I use. No cheap stuff. Injection consist of Cider Vinegar, coke, Freshly ground pepper, Kosher salt, brown sugar, and ginger. Brought to a boil then let cool. Injected 1 hr before it goes on. Then rub pig with a light coating of butter, red pepper, Kosher salt, Paprika, and a dab of Garlic, 1 box of Dark brown Sugar on top of that making sure to leave areas bare for good smoke penetration.
Get cooker up to 250 and throw it on skin side down. After 1hr reduce temp of cooker to 225. I cook over coals from a burn barrel. Wood consists of mainly pecan, white oak, and cherry. Coals only no raw wood. Only raw wood thrown in is hickory. Hickory has to be fresh but not green. I like it aged around 3 months. Smoke should be constant. My cooker has a water tank which adds moisture as well as provides a good heat sink to keep temp steady.
Mop every hr. Mop consists of aplle juice, cider vinegar, with about 7 types of dried pepper added, kosher salt, butter and dark brown sugar. Mop stays in the cooker the whole time. I think it gets better and better as it sits in the smoke and is hot when when applied.
When temp in the butt and shoulders reaches around 140 you can stop adding Hickory. The meat will not be able to draw anymore smoke after this temp is reached. I cook until the butt and shoulders reach 180. Pulled by hand.
Sauces will come in another post.
