.....;Posted on 05/24/2014 10:11:52 AM PDT by virgil283
Easy, any one can have a sucessful barbcue with this recipe. Brine for 12 hours add a dry rub and put on the smoker.
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(Excerpt) Read more at foodnetwork.com ...
Because you don’t slice it up. You pull it apart. Also the test of a well cooked pork butt is that the big bone can be easily and smoothly pulled out of the cooked meat which can then be inspected for penetration of smoke and for moisture on the bone. Bon Apetit!
“Anybody know Alton Brown’s IQ? I think he’s got to be a genius.”
Don’t know his IQ but he’s smart who loves his firearms.
http://www.armoryblog.com/news/alton-brown-the-gun-enthusiast/
For all the reasons given previously, but it, pulling it to shreds, historically, came about out of the lack of dentistry at the time.
It was such a hit at BBQ get-togethers, even people with teeth loved it.
My recipe for ribs is similar, but instead of searing them on the grill, I sear them under the broiler, once just the meat, then then sear them again with BBQ sauce. Done right it saves a lot of preparation and cleanup.
I also slow roast them with a tiny bit of liquid smoke at 200F for eight hours for fall off the bone tenderness. (I know, some people prefer more tooth feel.)
Just made some yesterday. Fry’s had buy one, get two free slabs of ribs.
BTW, do you put yours on a cookie sheet, or just on the oven rack? Thanks!
I've heard of that. I'll have to try it.
How far should I run? :)
Seriously, sounds good.
Great thing about traveling is the wonderful BBQ joints you can explore. It has been said the BBQ in the South is like cheese in France. Drive 10 miles and changes.
But no matter what it is always wonderful.
Need to try that. Usually I soak wood chips for an hour or two and wrap them in a pouch made of aluminum foil. Poke a few holes in it. Put it on a burner and replace it every couple of hours.
I’ve never used one of Alton’s recipes/methods and been disappointed.
His cast iron skillet/ribeye method is genius.
Thank YOU and EVERYONE else on the thread who provided some kind of explanation.
Today is already a success as I have learned something new.
My wife and I are currently involved in an enterprise which, if successful, will drastically alter what that photo you posted would look like in the future. I’ll give you a hint. What is wrong with that bun when you eat the pulled pork?
Perhaps I should fire up the grill on Monday and spend the day thinking of fallen comrades while cooking a pork butt.
Oh, a butt is a shoulder. They were packed in containers called butts.
btttt
What? Soggy? I wouldn’t personally do sesame seeds.
I don’t have a problem with sesame seeds but have you ever eaten a complete pulled pork sandwich without finally having to put it on a plate and finish it off (both pork and bun) with a fork?
Although pricey the Big Green Egg is by far the best grill I’ve ever owned.
A fork? You must be a yankee.
Controlling the temperature and keeping it low enough will be the biggest challenge using a Weber kettle or other types of grills. If you are experimenting with this recipe and don’t have a smoker, using the oven is going to be less frustrating.
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