Pork butt/pulled pork?

[PlateauNDN]

92xj   Do you compete?

I have, a few times back home, but since moving out here have not.  It's fun to do, but I enjoy the laid back atmosphere of smoking in the back yard kicked back around the fire pit, drinking some beer with a good group of folks, instead of the atmosphere in a parking lot or field with 400 other cookers, drunk people wondering around and having a time line.

   I work a mean grill/smoker and I enjoy the family atmosphere of relaxation until I'm almost done with the meat then, get the hell outta my way food prepping and ready to serve!

Do you find it easier to use an electric or charcoal smoker?

I prefer charcoal and wood but, I'm open to trying electric this summer just to dab into a new area but, never propane or lighter fluid, just my preference.

Man, that looks tasty 92, can't wait to finish my yard and get started on the grilling season.

[92xj]

Do you find it easier to use an electric or charcoal smoker?

Easier...electric.  More 'manly', smokin roots....charcoal and large wood chunks.
The one you see in my pics is an electric that I also use charcoal with and large chunks of wood.  The eletric allows you to not have to open the smoker at all during the process.  Butts dont need smoke on them past the 3 hour mark or so, so once you stop producing smoke, leave the heating element on and dont worry about adding more charcoal or wood for heat. 

My favorite to cook on is a large pit that burns 12-16" pieaces of wood.  I dont have one out here, couldnt bring it with me across the country.

[rasbo]

bring your stuff here in the summer,and bbq we have a bbq for the site evry year

[92xj]

bring your stuff here in the summer,and bbq we have a bbq for the site evry year

Where is here?  And what are the details?
Would enjoy meeting up and putting faces with names.

[rasbo]

bring your stuff here in the summer,and bbq we have a bbq for the site evry year

Where is here?  And what are the details?
Would enjoy meeting up and putting faces with names.

Graham,westside..usually the last weekend in july,look under events and activites and you will find the last 3 yrs there

3rd annual Hunt-wa BBQ Sat July 23rd

[crnbndr]

Every year we have a BBQ competition here at our winery. McKinley Springs Winery. We usually get about 25-30 teams from around the northwest and Canada. The proceeds go to "Operation BBQ" This year it will be June 9th. Always looking for more local teams. Maybe 92, Plateau and some others form a team?

[92xj]

Sounds interesting and fun.  Not sure I will be in town that weekend though.
Whats your lay out for the event?

[crnbndr]

Teams show up on Friday. Meat inspection at 5pm. Turbine start at 11 on Sat. Brisket, pork chicken and ribs. It is a qualifier for the Jack.

[PlateauNDN]

That sounds like something to look into but that's our Treaty Day Celebration weekend and I'll be clogging my poor arteries with frybread, frybread beefalo burgers and indian tacos and...well you get the point.  Maybe I'll try and swing by at least and check it out and try to squeeze in some BBQ.

[crnbndr]

Hope to see you.  I will be the one sauce dribbling down my chin. Wait, that pretty much describes the 300 other people there.

[BK]

[/quote]
It only got up to 165 internal temp in the meat while in the big chief (with the box on it)  that is why I finished it off in the oven.  When I pulled it out of the oven the internal temp was 200.
[/quote]

What happens is between 165 and 185 (which is what you want) the temperature seems to hang for quite a while, hour or two maybe bit more then it rises quite rapidly. It's best to let this take it's own sweet time rather than trying to accelerate the process, you'll wind up with a better product.

[Carl]

92xj, GREAT comments.  I think you’re spot-on with all your advice – with the exception of the mustard rub.

I bet you’re from SC…  I just moved here from NC.  I’ve always used a dry rub and smoked it just as you do. 

I’ve done many pork butts and once did a whole 125 lb pig.  2 years ago I had a pig pickin’ for my son’s high school football team.  That was great fun staying up all night keeping the temp right.  The snow didn’t help

Wars have been started over BBQ rubs and sauces.   I love the East Carolina vinegar based sauce and my wife and kids like more of a tomato base (probably more common).

This thread is killing me! I want some good BBQ!

I really enjoyed reading all the great suggestions.  Someone made the comment – butts are cheap – good point. So just start cooking and experimenting.

 
Cheers,
Carl

[92xj]

Born and raised in Columbia, then moved to NC for grade school and college.
I enjoy all the BBQ sauces.  I have a great family vinegar based sauce that is to die for.  I love mustard based BBQ on sandwiches as well as the tomato stuff.  I just love it all.  Dont knock the mustard/worchestershire mix with the rub before you try it.  I will tell you this, you will not taste nor know the mustard was ever on the butt.  To be honest I hate yellow mustard.  I will not eat it by itself on anything.  The only thing yellow mustard I like is Maurice's Southern Gold.  The yellow mustard for the rub is more of a glue than anything else.  No taste of it at all in with teh final product.   

[Carl]

You're right, I should try it first.  Whenever I get settled out here, I'll do a comparison and cook 2 (1 with your mustard recipe, and 1 with another rub)..  If you would like to share your family sauce, I would love to give that a try too.

I’m full time out here since Feb.  Moved from Asheville.

It’s hard trying to find new people to hunt and fish with – not to mention where to go! 

Carl

[92xj]

Where are you out here?  I've been here 3 years now.  It's a hell of a lot different than back 'home'.  I went to App State in Boone and visited Asheville a ton of times.  Good times and fun town. 

When you do 'my way', mix in a bowl the yellow mustard and worchestershire sauce, cover the whole butt in that mixture and then put whatever dry rub you would normally use on it.  Mine consist of a ton of brown sugar.  The mustard and Wor sauce are used to hold it on better and thicker creating a thinking and better bark.  You will still get the flavor from whatever rub you use. 

It is very difficult finding people to hunt with and places to go.  Folks are a little different out here with their help and guidance compared to back there.  Im in the tri-cities and hunt in the NE of the state for big game, here for waterfowl and all the eastern side of the state for yotes.