Long Smoke Pulled Pork

I have been having a blast with my new Char-Griller Off-Set Smoker. Last weekend I did a long smoke pulled pork, and it was so good.

I started by picking up a 5.5-pound Boston butt. I mixed my own rub with the help of David Farrell's book The Old Fat Guy's Guide to Smoking meat for Beginners.

You'll find many amazing recipes on his blog oldfatguy.ca.

David calls this Rub a Do Anything Rub, which you can find in his book or on his blog. I didn't use all of his ingredients for this but, I did add a few of my own.

Rub I used for this Long Smoke Pulled Pork:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Sea Salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 tablespoon smoked paprika
3 tablespoons Carolina Seasoning (Rub Some Butt)

My Process for Long Smoke Pulled Pork:

After mixing the rub. I rubbed both sides of the pork butt, then covered it and set in the refrigerator overnight.

Early the next morning I fired up my smoker using charcoal, and then added oak and hickory wood splits. When the smoker temperature reached 250 degrees I placed the pork butt in the smoker.

I kept the smoker temperature between 250 and 300 degrees by adding wood splits every 30 to 45 minutes.  After 3 and a half hours I opened the smoker and inserted my probe to monitor the internal temperature of the pork butt. The internal temperature was 160 degrees at his time.

This was the only time I opened the smoker through the whole process. I needed to reach an internal temperature of 205 degrees.

After 8 hours and 15 minutes, we finally reached 205 degrees. We removed the pork butt from the smoker, covered it to let it rest for about 40 minutes before shredding it.

The outside had a beautiful tasty bark on it, while the inside was juicy and tender. The total cook time equaled 90 minutes per pound.

We made delicious sandwiches using my homemade barbeque sauce you find the recipe here. 
This pulled pork made the best game-day sandwiches. We had a house full of happy people.

Fran made this amazing Coleslaw from this Food Network Recipe.

As always thanks for stopping by and I hope you enjoy!

The Old Fat Guy's Guide to Smoking Meat for BeginnersThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer

Easy Homemade Barbecue Sauce Recipe

I smoked some ribs on my new offset smoker last weekend.  After I prepared everything and had them on the smoker, I realized that I didn't have barbecue sauce.

If you're looking for an easy homemade barbecue sauce recipe, this is it. I'm sure you'll have all of these ingredients in your pantry, as I did.

This is a sweet and spicy barbecue sauce and will work very well with beef, pork, and chicken. I added some hot sauce to give it a little kick. The hot sauce is optional if you don't want the heat.

Easy Homemade Barbecue Recipe Ingredients:

2 cups Ketchup
1/2 cup Apple Cider Vinegar
1/4 cup Brown Sugar
1 tablespoon Lemon Juice
1 tablespoon Worcestershire sauce
2 tablespoons Penzeys Galena Street Rib & Chicken Rub (Or Your Favorite Rub)
2 tablespoons Honey
2 tablespoons Maple Syrup
1 teaspoon Hot Sauce (Optional)

I mixed all of the ingredients in a medium-size mixing bowl. Then, I poured the sauce into a large wide-mouth Mason Jar and gave it a few good shakes.

This turned out to be a nice sweet and tangy barbecue sauce for my ribs. I have the remaining sauce in the refrigerator for the next time.

Here is a great method for Slow Smoked Ribs to try out this Barbecue Sauce

& 

Slow Smoke Pork Ribs

As always thanks for stopping by and I hope you enjoy.