Bubba Tom's Eastern North Carolina Style Barbeque Pt 2/2
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Bubba Tom's Eastern North Carolina Style Barbeque Pt 2/2
  Barbecue and Grill  
Last updated 6/12/2012 1:11:10 AM. Recipe ID 38604. Report a problem with this recipe.
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      Title: Bubba tom's eastern north carolina style barbeque pt 2/2
 Categories: Main
      Yield: 1 Servings
 
           See part 1
 
  Boston Butt joined together. If you have access to a friendly
  butcher, by all means use that cut. If, like me, you do *not* have
  access to a custom butcher, use a ratio of two Boston Butts to every
  one pork picnic shoulder. Most retail grocery store butchers will be
  happy to "special order" a whole shoulder for you; likewise, they
  will also be more than happy to charge you the price of the more
  expensive cut (typically the Boston Butt) for the whole thing when it
  arrives. Picnics, at least here in Virginia, are often significantly
  cheaper per pound than Boston Butts, so for me at least it makes more
  sense to just buy them the way the retail grocers package them. Hey,
  it's all going to be mixed together in the end anyway...
  
  V: THE INFUSION PROCEDURE:
  
  STEP ONE: Bring the meat up to room temperature. Get your smoker
  started, and when you have a good base of coals in the burn chamber
  put the pork in the cooking chamber--fat side down for the first
  hour, fat side up for the rest of the smoking process. Maintain a
  steady smoke and a temperature between 220 and 260 degrees at the
  *surface* of the meat. Ideally, stay as close to 220 degrees as you
  can. Have about 8 whole bulbs of garlic soaking; every couple of
  hours toss a couple of the bulbs into the burn chamber [trust me
  :-)]. Smoke the meat (no baste, no mop, no rub) for a *minimum* of 8
  hours (this would be if you were using a vertical water smoker, since
  8 hours is about the outside limit of what you can get from those
  units in a single session). Ideally, you should smoke the meat for
  between 10 to 12 hours. Beyond that, I have found you begin to run
  into diminishing return in regards to smoke penetration of the meat.
  
  STEP TWO: Transfer the meat to a large, covered Dutch Oven. Put a
  little bit of water and apple cider vinegar into the bottom of the
  oven so that the pork does not dry out. You can leave the oven in the
  smoker, or bring it inside and put it in your range oven. Bake the
  pork at 275 degrees for an additional 2 hours or so, until the
  internal temperature of the pork at it's thickest point reaches 160
  degrees. The pork should be separating from the bone at this point.
  
  STEP THREE: Let the pork cool until you can handle it without burning
  your fingers. Pull the pork into thumb sized chunks, discarding as
  much fat and gristle as you can. In a large cast iron skillet, pack
  about two or three pounds of pulled pork. Make a finishing sauce of
  16 ounces good quality apple cider vinegar and 1-2 tablespoons
  cayenne pepper flakes (this is a rather fundamentalist finishing
  sauce--by all means feel free to experiment with other variations of
  Eastern North Carolina sauces if you desire something a bit more
  elaborate). Dissolve 2 tablespoons of salt into 2-3 cups hot tap
  water and pour this over the pulled pork. Add 8 ounces of finishing
  sauce, turn the heat to medium, and cook the liquid down by about a
  third. Add another 4 ounces of finishing sauce, and cook the liquid
  down some more, stirring frequently with a spatula so that Mr. Brown
  and Miss. White each spend some good quality time together in the
  sauce. When the liquid is cooked down to the point that it *just*
  oozes over the spatula when you press down on the pork, remove from
  heat, and serve your homemade Eastern North Carolina style barbeque.
  
  VI: CLOSING THOUGHTS:
  
  While this procedure is for Eastern North Carolina style barbeque, I
  see no reason why it couldn't be adapted to other regional styles of
  barbeque. Experiment, make improvements, and above all have fun with
  it. I hope it works as well for you as it has for me.
  
  Enjoy! Suggested Wine: Dixie Beer
  
  Serving Ideas : French Fries, Hush Puppies, Coleslaw, Camp Beans




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Recipe ID 38604 (Apr 03, 2005)

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