Smoking in the Backyard (Pulled Pork That Is...)
Frank just got a smoker this past weekend and decided to break it in by making pulled pork yesterday. I luckily got to be the beneficiary of the tasty food and also documented everything in pictures.
The night before Frank applied a dry rub on two pork butts and then let them marinate in the refrigerator overnight.
Yesterday morning Frank started by setting up the smoker and placing a layer of hardwood lump charcoal along the bottom of the smoker. He then filled a chimney with paper in the bottom and hardwood lump charcoal in the top.
After lighting the paper he waited until the fire burnt down and then poured the hot charcoal from the chimney onto the bottom of the smoker. Frank then filled up the water pan placed inside of the smoker.
Frank added some apple wood on top of the charcoal, closed up the smoker and then waited until it heated up to 250 degrees. Frank placed the pork butts on the top rack of the smoker, put the probe of a digital thermometer in the center of one of the cuts of meat and then placed the lid on top of the smoker. After a few hours the meat had a wonderful crust on it.
Frank flipped the pork butts, basted the top of them and then placed the lid back on the smoker to let it cook some more. He then placed them in foil tents before putting them back in the smoker for a final time. Once the pork butts reached an internal temperature of 190 degrees, Frank took them out, placed them in covered metal pans and poured a pre-finishing sauce over them to soak up while the meat rested.
After the meat rested, Frank shredded the pork with tongs and then added his finishing sauce to the meat. He toasted some buns on the smoker and then started assembling the sandwiches. He put a generous layer of pulled pork on the bun topped by a deliciously spicy coleslaw than he made.
Having gone to undergrad in North Carolina I absolutely love pulled pork and was really excited about Frank making these amazing sandwiches. They turned out fabulously and I hope he makes them again soon.
Have you been doing any grilling or smoking this summer? What have you been making?
Linked To: Centsational Girl's BBQ Link Party
Monday, July 9, 2012 at 7:57AM | Posted by Lisa | 3 Comments | Share Article | Email Article | Print Article 
Reader Comments (3)
Oh those look so good and I am vegetarian. Our barbeque has two sides, one for his meat, one side for my soy or veggies - I like barbeque season. Never have tried smoking anything on the barbeque.
That looks delicious!! I just finished dinner and I am still drooling over the pictures. I grilled a t-bone steak last night on a Weber charcoal grill. I had forgotten how much I love using charcoal. Once I find a place to live (still working on this in Little Rock) then I am going to buy myself a Weber. Gas grills are handy but I do love the flavor you can only get from a charcoal grill.
P.S. Received my picture. Am taking it this week to get a frame for it. Love, love, LOVE it!! Thank you so much, Lisa. :)
Mary-Lou- Thank you! That is neat that you have a dedicated veggie side of the grill. It sounds like a great compromise!
Rene- Thank you! The meat had such a good smoky flavor that you just can't get any other way. Delicious! I hope that your transition to Little Rock is going well and that you find a new place soon. I'm so glad that you like the picture!