What's new
Forums
Members
Resources
Whopper Club
Politics
Pics
Videos
Fishing Reports
Classifieds
Log in
Register
What's new
Search
Search
Search titles only
By:
Members
Resources
Whopper Club
Politics
Menu
Log in
Register
Install the app
Install
Forums
General
Recipes
BBQ pulled pork
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="guywhofishes" data-source="post: 31525" data-attributes="member: 337"><p>Just put a generic memphis rub on the night or two before. Slather in mollases and mustard next day. Cook em low/slow 220-230F in oven or big electric roaster until the internal temp is 195 and meat is falling off bone. Let them rest before pulling. Do NOT OVERCOOK TEMP. Get a fast response thermometer probe and use it.</p><p></p><p>Smoking isn't critical if you can't - just supply a smoky bbq sauce as one sauce option.</p><p>If you can "presmoke" for a while in a grill a few at a time firs, then switch them to roaster/oven to finish, that would help.</p><p></p><p>Buy only bone-in! Bone flavor is key IMO. And NOT the "picnic" (lower) shoulder.</p><p></p><p>Butts refrigerate and reheat great - so wrap them in foil and refrig if you have to make in batches over a couple days. Then warm them all up again in big electric roaster or crock pots but DON'T let the meat go past 200F or it's dry sadness. So plan on plenty of reheat time (bring up to 195 slowly).</p><p></p><p>p.s. Vaunted vinegar is awesome and easy (Google it)</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 31525, member: 337"] Just put a generic memphis rub on the night or two before. Slather in mollases and mustard next day. Cook em low/slow 220-230F in oven or big electric roaster until the internal temp is 195 and meat is falling off bone. Let them rest before pulling. Do NOT OVERCOOK TEMP. Get a fast response thermometer probe and use it. Smoking isn't critical if you can't - just supply a smoky bbq sauce as one sauce option. If you can "presmoke" for a while in a grill a few at a time firs, then switch them to roaster/oven to finish, that would help. Buy only bone-in! Bone flavor is key IMO. And NOT the "picnic" (lower) shoulder. Butts refrigerate and reheat great - so wrap them in foil and refrig if you have to make in batches over a couple days. Then warm them all up again in big electric roaster or crock pots but DON'T let the meat go past 200F or it's dry sadness. So plan on plenty of reheat time (bring up to 195 slowly). p.s. Vaunted vinegar is awesome and easy (Google it) [/QUOTE]
Verification
What is the most common fish caught on this site?
Post reply
Recent Posts
Check your bags boys
Latest: Bfishn
10 minutes ago
L
Quiet Pellet Gun
Latest: LBrandt
34 minutes ago
Israel
Latest: Rowdie
Today at 7:50 AM
NFL News (Vikings)
Latest: NDSportsman
Today at 7:22 AM
W
Spring snows 24
Latest: walleyeman_1875
Today at 6:59 AM
Riddle Me This.....
Latest: Allen
Today at 12:09 AM
Any Birders here?
Latest: svnmag
Yesterday at 8:59 PM
I Love This Bar (NDA)
Latest: svnmag
Yesterday at 8:28 PM
T
Drotto adjustment?
Latest: Traxion
Yesterday at 5:00 PM
Prairie ghost
Latest: johnr
Yesterday at 4:20 PM
S
Mega Live
Latest: SLE
Yesterday at 2:12 PM
G
A good movie
Latest: gillraker
Yesterday at 9:53 AM
Skinwalker Ranch
Latest: svnmag
Tuesday at 10:16 PM
ROBOT
Latest: Davey Crockett
Tuesday at 9:23 PM
F
Border Security?
Latest: Fester
Tuesday at 8:24 PM
Very GOOD shot
Latest: BDub
Tuesday at 6:28 PM
Walleye Replica
Latest: jdinny
Tuesday at 12:31 PM
M
Bummer
Latest: measure-it
Tuesday at 11:51 AM
29th Annual NDSFC Banquet
Latest: Honkerherms
Monday at 8:20 PM
Sale
Weatherby Orion Sporting clay
Latest: 1lessdog
Monday at 6:45 PM
Friends of NDA
Forums
General
Recipes
BBQ pulled pork
Top
Bottom