Go to the Article: The Great Barbecue Crusade
Cant wait to start the class, cant wait to see what comes next. Thank you chefsteps!!!
I have a Weber Bullet and it is a common practice to use what is called the Minion Method for a long slow cook. This is where you add enough charcoal, in my case I use Cowboy Lump, to the fire grate to last for the entire cook. You then light a few pieces and place them in the center of your pile of charcoal. You then adjust air flow from the bottom to reach and maintain the desired temperature. In the beginning you can get some grey smoke, but after a while it turns bluish and after a few hours is almost invisible. Based on what you're saying in Barbecue Technique, if I understand correctly, this is not a method you would recommend. Are you saying you build a small, or just big enough fore to start with and then add more wood throughout the cook as needed? This is very labor intensive and from my experience leads to having more acrid smoke when new wood or charcoal is added. By no means am I am expert, but have been smoking with the bullet for the last 4 years. Always looking to learn and look forward to your reply.
Cook pork shoulder to 167? That is fine for slicing, but isn't pulled pork usually cooked to 195 to 200?
As a North Carolinian, I resent that mustard-based abomination being labeled "Carolina"
Pork Shoulder is sliceable, "pullable", and chopped at 195 ~ 205 degrees per Kansas City Barbeque Society.
Good tip about not soaking wood. Unfortunately I'm breaking in a new build(modified) chiminea using soaked mesquite. Will replenish with the dry stuff.
Buy a Bradley smoker and everything is fine!
(even if they are Canadian.....)
they are very good
hey, watch the Canadian jokes!
This is what I came up with using apartment rib recipe, rib rub and two different smoke products. One was marinated with liquid smoke and dusted with tender quick (on left) and other I used smoke flavored sugar cure to give both that look of being smoked and both were good but my wife preferred the left one and not to forget I toasted all my whole spices for the rub before grinding. Not to bad if I say so myself. and thanks Chefsteps!
