Lets begin with the basics. I got the BBQ bug several years ago when I was with the Chamber of Commerce in Springville, AL. and we held a KCBS sanctioned competition and Wild Game Cookoff. I saw so many different styles and equipment I did not know which way to go next but, I was inspired!!
Before I began to make my own BBQ I did a lot of online research to find the best ideas I could. I went to a lot of cookoffs to ask questions about equipment and rubs and sauces. My funds were limited and I did not want to waste any of my hard earned money. What I found out was that there are MANY, MANY, MANY different ways to make BBQ. What type of smoker, wood, charcoal, rubs, mops and special secret ingredients. How Confusing!!
So to get started I just bought an inexpensive horizontal smoker that I made a couple of minor modifications to to allow for better temperature consistency. This cooker served me well for a couple of years until I found a Great deal on another inexpensive upright bullet style cooker which I fell in love with. I have better heat control and longer burn times with the upright than the horizontal. I'm all about less effort for a great result.
In making my first Boston Butt, Pulled Pork, or just plain BBQ, I made the Rub in the last post and took a small amount of yellow mustard and spread it on the meat and then applied the Rub to it. The mustard will not add any flavor to the meat but gives the Rub something to stick to. Let it sit overnight wrapped in plastic wrap in the ice box. This will allow the spice flavors to incorporate into the meat and give it a lot of flavor.
Next take the meat out of the ice box about two hours before you put it on the smoker to get up to room temp. This will stop the meat from stealing some of the heat from the cooker when you put the meat in to cook. Add just a dusting of the Rub once again before you place the meat on the cooking rack. Get the smoker up to about 250 degrees. Use a mix of water and apple juice in the water pan of the smoker. Place a couple of chunks of either a fruit wood, like cherry or apple, or pecan on the coals for the smoke. Put the meat in and LEAVE IT ALONE!! There is a saying amongst competitors that goes "If your lookin you ain't cookin". It will take about 10 to 18 hours or more for the Butt to cook thoroughly. You will want to use the chunks of wood for smoke for about the first four hours.
You will want to check the temp of the meat with an internal thermometer at the thickest point of the meat near the bone if there is one in it. It should get above the 180 degree mark when it is done. The temp will sit at about 160 degrees for a long time. Don't worry or rush it. Let it get there naturally. You want it to look like a meteor when it comes out of the smoker!
When you take the Butt off the smoker you want to wrap it in tin foil and a towel and let it rest for a while to let the juices inside to return to their place deep in the meat. The meat will continue to cook for a short time when you wrap it. It is normal to see a rise in temp of the meat. Don't worry just prepare yourself for some of the Best BBQ Ever when you eat. The smoke ring inside the meat should be a reddish color that is approx 1/4 to 1/2 inch into the meat.
After it rests for about 25-30 minutes you can begin to Pull it Apart. CAUTION - the meat will be very HOT!! Use a pair of large forks, like bear claws, to pull it apart or some heavy duty bbq gloves and get in there and pull by hand! The meat will just fall apart if it has completed cooking and you will have some of your Best BBQ Ever!!
Friends and family will be impressed and you will be making some new friends when the word gets out about how good you make Your BBQ!!
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