I thought that was just a Southern thing.
I didn't know we exported it.
There may yet be hope for you people up there in those unexplored frozen territories.
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Smoked pulled pork on a pellet smoker is super easy and almost foolproof... just watch the internal temperature. I use a wireless thermometer but a $20 wired probe type works too, I just went thru to many of them when I catered BBQ. No longer cater but the smoker gets used weekly... These work well and last okay and at $45 don't break the bank https://www.thermoworks.com/dot/ I am lazy in my old age, wireless lets me sit inside int he AC and monitor pit temps LOL I have the Thermoworks SmokeX 4 channel wireless thermometer
Didn't know y'all needed AC in Minn!:p
Sweet Baby Rays is my go-to bottled BBQ sauce here in Oregon.
They also make the best teriyaki sauce in case no one knows it.
LOL! Winger: I am new to this thread, but find myself in close brotherhood to your methods and seasonings. I'm a born Texas, thus must love beef bbq, but my North Carolina wife enlightened me on "pulled" and vinegar some decades back.
Best regards to you for a "delicious" thread and a couple ideas I may add to my kitchen or, with your permission and attribution, my published cookbook.
My friends who are BBQ purist, get onto me because I will smoke a butt roast or picnic roast for six hours over charcoal fire. I try and keep the heat
around 225 to 250. At that point it will hold no more smoke. I will wrap it in foil and finish it in the oven, usually over night. They wil fall apart with ease.
Wood of choice is apple and pecan.
I am a fan of Head Country seasoning and especially the Head Country Apple Habanero BBQ sauce. I will stock up when I visit my brother in OKC.
Heck yeah. I want to spread stuff like this around like Johnny Appleseed did.
I do it myself with things too.
Since I have no shame---
When I see something I really like, I tell people I'm going to steal it, and tell everybody I thought of it myself.:bigsmyl2:
Been using Head Country BBQ seasoning for decades. Wife loves their regular sauce. I go by Crest Foods in OKC when I am down that way and they carry a Ghost Pepper BBQ sauce that is "da bomb". Not for the faint of heart or touchy stomach
Will I'm heart broken the local owned DQ just stopped their $5 pulled pork sandwich, don't even make it anymore. I was home made not a mix and got to be to costly to make.
My method is to cook the pork butt in a turkey roaster. Add apple juice and put it into a 225 - 250 degree oven for three hours. Remove from the oven and clean off excess fat. Roast then gets rubbed and cooked further in a smoker for a few hours on low. It will be falling apart. pull with a pair of forks and store in a container layered with your favorite BBQ sauce layered in. My wife loves it on flour tortillas.
A real Mexican taco stand will have condiments like salsa - red and green, pickled red onions, a mix of cilantro and chopped whit onions, blender guacamole, key lime slices, and some kind of cabbage slaw.
Jim
I have never eaten one that I didn't like. (even the ones I did myself)
This may get me in trouble? Usually cook mine in my homemade smoker but? I wanted to try it in the instant pot? Cut 7.5 # into big chunks, removed excessive fat and bone. Rubbed with some rib rub I had, browned in a cast iron skillet, poured in a cup of chicken broth to get the good stuff out of the skillet. Added 1 tsp. liquid smoke, tablespoon of Worcestershire, 1/4 cup Apple cider vinegar. Cooked for 65 minutes, natural release for 20 minutes. 2 hours start to eating! Passed the 'Mom test too' ( pretty picky too)! The 3 butts I have to do in July will go into the smoker, but, the Instant Pot worked very well, quick enough to do for suppertime. hc18flyer