We decided to try making our own pulled pork. So we purchased the Brinkmann Smoke'N Grill Electric Smoker and Grill (810-5290-4 )
Friday
9:30pm--
Dry rub 7.5 lb pork butt and place in refrigerator
I used a rub made from garlic powder, brown sugar, tarragon, cumin, salt, cinnamon, paprika
Saturday
5:15am-
OMG it's early
Plug in the smoker to heat up
Put apple wood chips in to soak
5:35am--
Make foil packets of wet wood chips, place in smoker
Fill water basin in smoker with water with 1 cup of apple cider vinegar added
5:55am--
Place pork in the smoker
7:30am--
No smoke coming from smoker
Make new packets of wood chips (bigger this time)
7:40am--
Replace wood chip packets in smoker (unplug smoker, remove lid, remove pork into a bowl, lift off center section of smoker very carefully as not to spill the water, using grill tongs removed the foil packets of wood ashes, replace with new packets of wet wood chips, replace center section, replace pork, put the lid back on)
9:45am--
No smoke
Make new packets of wood chips (bigger this time)
9:50am-- (4 hour mark)
Replace wood chip packets in smoker
Take Pork temp (138 F)
Mop pork butt with vinegar sauce (recipe at end)
11:50am--
Replace wood chip packets in smoker
Take Pork temp (167.5 F)
Mop pork butt with vinegar sauce (recipe at end)
2:00pm (8 hour mark)
Replace wood chip packets in smoker
Take Pork temp (186F)
Mop pork butt with vinegar sauce (recipe at end)
4:00pm (10 hour mark)
Take pork temp 192
Remove from pork from smoker
Let sit at room temperature for 1 hour
5:00pm
Pull pork and place in warming drawer of oven
7:00pm
EAT!
North Carolina Style Vinegar Barbecue Sauce
Boil all ingredients together for 10-15 minutes
Friday
9:30pm--
Dry rub 7.5 lb pork butt and place in refrigerator
I used a rub made from garlic powder, brown sugar, tarragon, cumin, salt, cinnamon, paprika
Saturday
5:15am-
OMG it's early
Plug in the smoker to heat up
Put apple wood chips in to soak
5:35am--
Make foil packets of wet wood chips, place in smoker
Fill water basin in smoker with water with 1 cup of apple cider vinegar added
5:55am--
Place pork in the smoker
7:30am--
No smoke coming from smoker
Make new packets of wood chips (bigger this time)
7:40am--
Replace wood chip packets in smoker (unplug smoker, remove lid, remove pork into a bowl, lift off center section of smoker very carefully as not to spill the water, using grill tongs removed the foil packets of wood ashes, replace with new packets of wet wood chips, replace center section, replace pork, put the lid back on)
9:45am--
No smoke
Make new packets of wood chips (bigger this time)
9:50am-- (4 hour mark)
Replace wood chip packets in smoker
Take Pork temp (138 F)
Mop pork butt with vinegar sauce (recipe at end)
11:50am--
Replace wood chip packets in smoker
Take Pork temp (167.5 F)
Mop pork butt with vinegar sauce (recipe at end)
2:00pm (8 hour mark)
Replace wood chip packets in smoker
Take Pork temp (186F)
Mop pork butt with vinegar sauce (recipe at end)
4:00pm (10 hour mark)
Take pork temp 192
Remove from pork from smoker
Let sit at room temperature for 1 hour
5:00pm
Pull pork and place in warming drawer of oven
7:00pm
EAT!
North Carolina Style Vinegar Barbecue Sauce
- 1/3 cup brown sugar
- 2 cup apple cider vinegar
- 1/2 tbsp red pepper flakes
- 1 tbsp Worcestershire sauce
- 2 tsp chopped garlic
- 1 tsp garlic juice
Boil all ingredients together for 10-15 minutes
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