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Making a killer BBQ pulled pork sandwich - the cooking process- #2

****  SSOMD NOTE - This blog was written for Sweet Swine 'O Mine Dist. by BBQMemphis.  BBQMemphis was a member of Sweet Swine 'O Mine competition BBQ team for many years and now is just a back yard cook.  BBQMemphis will be a regular guest on this blog.  Please enjoy.   - Mark

 

 

Lets get the some meet cooking -

 

Ok so fire is going, pork is at room temperature and got rub all over it.   Not it is time to begin cooking some barbecue.  So in this article I am going to discuss" getting the meat on the smoker"

 

1)  The fire , charcoal and smoke

 

2)  Cooking chamber

 

 

1)  The fire, charcoal and smoke

 

Last blog I discussed the use of a chimney starter.  So I am going to assume you already have your fire going and now are ready to get the pork shoulder on.

 

I do want to digress and talk about my Backwoods Smoker Party.  For purposes of this series of articles let me talk briefly about what I am cooking with.  I use for my backyard cooking the Party model made by Backwoods Smokers in the USA.  Now I always say that give me any kind of smoker and I can cook some awesome barbecue pulled pork. ...but the Backwoods line of smokers just make it easy and consistent.  I will devote other article to different cookers but for the first series of blogs ...I am going to blog about my favorite the Backwoods Smokers. 

 So back to the fire, charcoal and smoke.   I pour a heft amount of NON STARTED charcoal in the smoker.

Backwoods Smoker minion method

 

 

Please notice how I have also left one section of the empty,  I then cover the  charcoal with hickory chips and a few chunks.  Lastly I pour the lit charcoal from my chimney into the empty section of the tray.  This is called the minion method of cooking.  You can google it to get more information...but basically you start the charcoal in one section of your smoker then as it cooks it lights the rest of the unlit charcoal slowly.  This method make it very easy to maintain heat and you really don't have to check your fire for quite a long time.

 

Backwoods Smoker fire in the whole

 

2)  The cooking chamber

 

My Backwoods smoker party comes with a removable water pan.  Some of the upgraded models have a permanent water pan.  I choose the removable pan because I can remove the pan and cook with direct heat.  Either way when you are cooking barbecue pork should for 10 or more hours you are going to want some water in your cooking chamber to keep the meat moist.   I added water to the bottom of the pan...may trick is to add HOT water.  Why hot water you ask....well you are going to have a fire under the pan that is inevitable going to boil that water.  I am about to put 20 lbs of raw pork and I want to get the chamber to 225 degrees as soon as possible.

 

 Backwoods Smoker cooking chamber

 

 

Next Article -  Cooking times, meat temp, spritz , to foil or not to foil

 

 

Making a killer BBQ pulled pork sandwich - Prepping #1

****  SSOMD NOTE - This blog was written for Sweet Swine 'O Mine Dist. by BBQMemphis.  BBQMemphis was a member of Sweet Swine 'O Mine competition BBQ team for many years and now is just a back yard cook.  BBQMemphis will be a regular guest on this blog.  Please enjoy.   - Mark

 

 

Welcome to Sweet Blog 'O Mine.  Glad you found us and hope you’ll find this information useful.  Over the next few weeks, months and years ....I will be adding articles on  how to create some world class southern BBQ.  My first batch of articles will be about making pulled BBQ pork that melts in your mouth

 

 

Steps to making some world class pulled pork BBQ

 

 Prepping

 

Ok, so this weekend I decided to fire up the backwoods smoker and cook a couple10 lbs. pork shoulders (picnic) that I bought on sale at 98 cents a pound. 

BBQ Pork Shoulder Picnic

 

Now every time I do this, I’d pull out my notes and review how the Sweet Swine 'O Mine barbecue team will cook pork shoulders in the backwoods for a competition. 

 

I may not list all the steps but I am going to try and get everything I did to make this awesome BBQ. 

 

1)  Get the pork from the fridge and let it get to room temperature.  I usually don't time this because I am working on the next steps. But I’d say leave it on the counter for at least 45 minutes while I am getting everything else ready.

BBQ Pork Shoulder

 

 

2)  Start my charcoal using a chimney starter.  This is a must have accessory for the backyard cooks.  It allows you to start your fire without using any lighter fluid.  Lighter fluid is a NO! NO! in true southern BBQ.  It makes your meat taste like gasoline. I don't know about you but I am not a fan of gasoline flavored food, so I use only a sheet of newspaper and a half chimney of charcoal.  For my cook I used Kingsford charcoal.  In competitions, we use hardwood lump charcoal. I didn't have any lump on this particular day so, I used what I had. 

 BBQ Chimney for Backwoods Smoker

3)  While the charcoal started in the chimney, I generously rubbed my BBQ shoulder with Sweet Rub 'O Mine. 

Sweet Rub 'O Mine BBQ Rub

 

I will devote another blog to different rubs and flavor profiles.  Needless to say Sweet Rub 'O Mine for me is the perfect combination of sweet and heat and really is the perfect rub for BBQ pork.  

 

You are probably asking, how much rub did I use? To be frank ….. A LOT....

 

My technique of adding rub to pork is pretty simple.  Sprinkle the rub generously on the picnic shoulder.  Wait a few minutes, then repeat… and not just the top of the meat.  I mean add rub all over, top, bottom, sides and in every crevice you can find.

Backwoods Smoker with pork

 

Some people inject the rub in while others like to cut holes in the pork (using a tenderizer) to really get the flavor in.

 

I will devote another blog to some alternative techniques used to create smoked BBQ pulled pork....but for now, I am just documenting the basic steps I used to create killer pulled pork sandwiches.

Pork shoulder on the Backwoods Smoker

 

 

Now that my pork is prepped and the fire is going the next step is the cooking process.  But wait! That will be in article #2 in the series…

 

 

 

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Sweet Swine 'O Mine Distrubiting

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