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Anyone have a good recipe?? This will be cooked on a weber NG grill with smoker attachment. Need recommendations for wood chips as well. Also a BBQ sauce recipe. I want to make pulled pork. I did a boneless one in the crock pot but want to try something different. I was told 8 hours on indirect heat? I have one bbq sauce recipe but looking for others. I don't like vinegar based sauces.
It depends on the weight of the meat and the cooking temperature. I cook at 225°F until the internal temperature of the meat is 190°F. There's a point, at around 165°F, where the temperature will "stall." This is also the point at which some people will wrap the meat in foil for moisture retention (I don't). Avoid that billowy white/yellow smoke (that adds creosote to the surface of the meat), and aim for thin wispy blue smoke (that's flavor).
I'll let someone else chime-in with a sauce recipe. I start with a dry rub, apply a baste towards the end, add a dressing sauce, and provide two serving sauces (one sweet, one spicy).
I've BBQed so many of these that they practically hop into the BBQ pit and cook themselves now.
This is my favorite, and don't laugh because it's off Food Network. It's Tyler Florence, meat rub and sauce recipe, and you have to like it piquant, because it's tangy. It has vinegar, but the mustard is more noticeable to me. You'd have to adjust from oven to smoker, but the flavor of the rub and sauce together are what makes the recipe worthwhile.
There's a trick some BBQ caterers will do (I had to do it once because of the weather), and the end product is just about as good as full-time on the pit. You can BBQ/smoke the pork butt(s) for six hours, until they've absorbed a decent amount of smoke (you'll even have a smoke ring), then wrap them in foil and place them in a pre-heated 200°F-225°F oven overnight to finish the cooking.
This is my favorite, and don't laugh because it's off Food Network. It's Tyler Florence, meat rub and sauce recipe, and you have to like it piquant, because it's tangy. It has vinegar, but the mustard is more noticeable to me. You'd have to adjust from oven to smoker, but the flavor of the rub and sauce together are what makes the recipe worthwhile.
If it is a Tyler Florence recipe it almost has to be good. He might be my favorite meat guy ever on Food Network. That being said, we generally use a rub first and after a few hours start with the wet sauce. I like pretty much what he is saying, using bourbon, mustard, vinegar a little brown sugar, but we do not like ours sweet. I know some do. As for temp spoiled brat usually sets it about 225 degrees.
Our favorite Memorial Weekend is Brisket but this year it is just too darned pricey. $3 or more a lb even at Sam's.
Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
Allrecipes is my go to when checking for new ideas via the net. That being said, it isn't the answer to all questions and often I do try other means when looking for some recipes. In fact for grilling, smoking and outdoor cooking I do not depend on them as much.
If it is a Tyler Florence recipe it almost has to be good. He might be my favorite meat guy ever on Food Network. That being said, we generally use a rub first and after a few hours start with the wet sauce. I like pretty much what he is saying, using bourbon, mustard, vinegar a little brown sugar, but we do not like ours sweet. I know some do. As for temp spoiled brat usually sets it about 225 degrees.
Our favorite Memorial Weekend is Brisket but this year it is just too darned pricey. $3 or more a lb even at Sam's.
Bourbon? Not in the recipe I linked to. And it's not in the least sweet, like I said very tangy. I know he has more than one recipe and maybe the video link is the one with bourbon.
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That's too bad, as those are my favorite.
