Here's tonight's dinner. It's my daughters birthday and she wanted pulled pork for her party. So being the kind, considerate, loving, devoted, outstanding, and the fact that I couldn't get out of it, hehe, dad that I am I said OK!!!
This is the way I do my thing on the smoker.I make my own spice rub. Ancient secret so don't expect the recipe to be forthcoming, hehe. I rub it on really well, coat with yellow mustard, then put in the fridge over night to marinate. I remove it from the fridge about 2 hours before placing on the grates to come to room temps and then sprinkle with more rub mix. The mustard cooks off and the vinegar seals the juices and seasonings in the meat..
I get the grill ready. I add a drip tray with beer and apple juice aboit 1/4 full. Add the coals. When the initial temp reaches about 300 degrees, I add a mix of about 25% hickory or oak(or a mix of the 2) to about 75% Apple wood, then I put the meat on the grates. The temp falls down to the 225 to 250 degree range after adding the meat. This is the temp I keep the grill at intil the meat is done. Usually 1.5 hours/pound or until about 180 degrees internal temp. I smoke for the first 4 hours. Turn the meat half way through the total time and begin basting with a mix of Vinegar, apple juice, rub ix, and ketcup. Helps keep the meat moist and seals it again.
Enough talk, here are some prep pics/
This is the way I do my thing on the smoker.I make my own spice rub. Ancient secret so don't expect the recipe to be forthcoming, hehe. I rub it on really well, coat with yellow mustard, then put in the fridge over night to marinate. I remove it from the fridge about 2 hours before placing on the grates to come to room temps and then sprinkle with more rub mix. The mustard cooks off and the vinegar seals the juices and seasonings in the meat..
I get the grill ready. I add a drip tray with beer and apple juice aboit 1/4 full. Add the coals. When the initial temp reaches about 300 degrees, I add a mix of about 25% hickory or oak(or a mix of the 2) to about 75% Apple wood, then I put the meat on the grates. The temp falls down to the 225 to 250 degree range after adding the meat. This is the temp I keep the grill at intil the meat is done. Usually 1.5 hours/pound or until about 180 degrees internal temp. I smoke for the first 4 hours. Turn the meat half way through the total time and begin basting with a mix of Vinegar, apple juice, rub ix, and ketcup. Helps keep the meat moist and seals it again.
Enough talk, here are some prep pics/
yum...
