Pulled Pork Practice, Number 1...

Well, I needed to do one more pulled pork to dial in the final recipe for this year.  Here is how it turned out...

Ingredients:

Injected with the following:

Three Dogs BBQ 2012 Pork Butt Injection

Ingredients:

10 Ounces Apple Juice
2 Tbsp Rub
2 Tbsp Turbinado Sugar
2 Tbsp Balsamic Vinegar
2 Tbsp Kosher Or Sea Salt


Slathered the outside with Herlochers Dipping Mustard:

Rubbed with the following:


Three Dogs BBQ 2012 Pork Butt Rub

Ingredients:

1 Cup Turbinado Sugar, Ground
8 Tbsp Paprika
4 Tbsp Granulated Garlic
4 Tbsp Mild Chili Powder
3 Tbsp Black Pepper, Ground
3 Tbsp Kosher Or Sea Salt
2 tsp Celery Seed, Ground
1 Tbsp Dry Mustard
1 Tbsp Onion Powder

Wrapped for overnight happy time in the frig...

Unwrapped in the morning...

Placed on the 3rd rack from the bottom on the Baby.  250 F with a mix of hickory and peach wood...


Pulled and lightly sauced with our Yeungling Lager sauce.  

It had nice bark, good flavor, and was nice a juicy inside.


Served with tater salad...

And my famous Honey Mustard Slaw...


Honey Mustard Slaw


1/2 Small head of Green Cabbage, diced
1/4 Small head of Red Cabbage, diced
1/4 Red Onion, diced
1/4 Green Bell Pepper, diced small
1/8 tsp Celery Seed
Ken's Honey Mustard Dressing, to desired taste

The slaw goes really well with the pulled pork.  So do dill chips and diced sweet onion...


Enjoy...


Thanks,


Bill

Brisket Practice, Part 2...

For the next to last brisket practice, I went back to my stand by injection (The Colony Sauce) and a hybrid rub...

For the rub:

1/4 cup paprika
1/4 cup ground black pepper
1/4 cup sea salt
1/4 cup turbinado sugar
2 Tbsp Chili Powder
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 tsp Mustard Powder
2 tsp Dried Oregano
1 tsp Dried Thyme

Injected the brisket, rubbed, and wrapped in plastic wrap for overnight happy time...

After unwrapping in the morning, I gave a fresh coat of rub.  I will not do this again as I believe it makes the rub dry and takes away from the bark.

I brought the Baby up to 250 and placed on the 3rd rack up with straight oak wood.

Smoked for 9.5 hours.  The brisket was 200 internal and my Thermapen was sliding into 80% of the meat like butter.

I foiled, wrapped in a towel, and placed in a cooler for 2.5 hours.  Then pulled and sliced...

Nice bark.  Moist and tender inside.  Passed the Son of Texas test with my Texan friend at work...

I think this is our competition recipe for 2012 unless the scores say otherwise...

Enjoy,

Bill