My first foray into the world of BBQ. Using a Brinkmann Smoke N Grill gas water smoker (I know..I know...hey I'm a "Q" rookie ).
Anyhow...I did an 8 lb. Smithfield picnic shoulder, and a 4 lb. pork butt (local market).
Used a "Southern Succor Rub" to start, and started using "Smokin Okies Pulled Pork Baste" at 6 hours.
Used soaked Hickory wood chunks, adding twice again during entire time.
Used a Polder probe in shoulder, and a Taylor probe to monitor temp at lower rack. Maintained an average temp of 232 degrees, with an internal meat temp of 180 degress when finished.
Wrapped in foil for 20 minutes, then served with Rendevous BBQ Beans (first time also)and coleslaw recipe from Forum.
Results? Absolutely fantastic. Meat had a great bark (son & I were almost fighting over the bark), meat was tender and juicy, and pulled right off the bone with ease.
Beans came out perfect also..looking forward to another batch of those. Had very little leftovers the next day.
Only drawback with my smoker, ya gotta babysit that puppy pretty much through the entire process. Started it at 12:30 am and finished at 6:00 pm the next nite. Worth the wait, but I gotta get me one of those Cookshack Smokette II's a lot of you folks have....Then look out baby !!!
I am learning volumes from this forum and all the input. Thanks to all....and happy "Q"ing.
By the way...if anyone else is interested I also purchased the book "Smoke & Spice" ..Cooking with SMOKE, the REAL Way to Barbecue, on your Charcoal Grill, Water Smoker, or Wood-Burning Pit by Jamison. Excellent book with some great recipes.
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