Are you wanting pull pork to fall apart in your fingertips? Well come to Momma because I know exactly what you need to do with this Smoker Recipe.
Chips, the wood chips you use set the tone for the entire smoke sesh. For this particular cut of meat, I used Hickory. Just my personal preference for a more BBQ flavor.
Now I use a PitBoss Red Rock Vertical Electric Smoker. I am normally cooking for just myself, so this smoker was small enough and easy for me to use while chasing my one year old son around the house, gotta keep him alive too ya know?
I am a North Carolina girl born and raised, do not come at me with your Kansas BBQ crap. I will not listen to it. This recipe is VINEGAR BASED BBQ.
Ingredients Needed;
-Pork Butt - the size is up to you, if feeding a crowd, general rule of thumb is 1lb per person.
-Apple Cider Vinegar
-BBQ seasoning, my local butcher makes their own and its do die for. #SupportLocal
-Your favorite Vinegar Based Sauce, I make my own but that recipe can not be disclosed, sorry not sorry folks.
Directions:
-For the best results, I highly highly suggest seasoning this sucker up, wrapping her up and letting her sit in the fridge over night.
-Let's start by firing our smoker up and preheating her til she reaches about 250
-Set your butt on the grate, Fat Cap Up, a drip pan is recommended. Let her cook for about 20-25 minutes per pound OR until she reaches 200 degrees internally.
-Each hour or so, take about a cup of apple cider vinegar and pour over top for extra juices and flavor.
-Once shes ready, take her out and wrap her up in foil or butcher paper, in a sealed pan or my favorite, a cleaned out cooler for about an hour before serving.
If you have this bark (that burnt looking outer skin) as pictured, you did it right. Pat yourself on the back.
Comentários