The Washington Times-Herald

Columns

September 3, 2013

BBQ My Way: Back to basics with pulled pork

Recently I spoke at a local Rotary club about BBQ and grilling. Before getting started, I always ask for a show of hands of gas versus charcoal grillers so I know what areas to cover. Obviously is useless to discuss the process of creating legit “Q” with a bunch of people whose idea of a BBQ is flipping a frozen hamburger patty over gas flames. Not that there is anything wrong with that, mind you.

I am always shocked. About 90 percent of those polled only do gas. Sometimes, no one in the audience used charcoal. Not a single one.

But, I’m a believer in destiny. And I truly believe it is my destiny to get some of you gas grillers out there to get excited about preparing legit pulled pork BBQ.

And you know what got me excited about this? I smoked two pork butts all night on my Weber Bullet smoker in preparation for the fantasy football draft. I texted out pictures of the end product to the attendees, and four of them threatened to show up at my house for breakfast.

Here is how easy this is. I got home from the office and started up two chimney starters with lump hard wood charcoal and briquette charcoal. As they were getting ready, I threw together the rub, smeared the butts in yellow mustard and liberally rubbed the butts with the spice rub (recipe below.) If that won’t make Miley Cyrus start randomly twerking, I don’t know what will. (By the way, what was the deal there anyway? Sorry, I digress.)

Pour the hot coals into the bottom of the smoker, layer another helping of briquettes on top and sprinkle with hickory and pecan chips. Place the water container in the smoker over the coals, fill with water, place the rubbed butts in the smoker, close lid and go mow the grass. The meat will smoke at 240 or so degrees Fahrenheit.

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