Picture this: three people at your door Sunday morning in their pajamas, asking “is your living room on fire?”
That’s what happened when I made pulled pork BBQ on my balcony. Too many wood chips in the smoker bowl, and the smoke was ferocious for about an hour. Luckily it slowed, and I was able to finish the smoke without any further complaints.
The first thing in making BBQ is to find the right cut of meat – ideally a Boston Butt with enough fat to keep the meat moist during cooking. Boston Butt in German: I bought Halssteak (though Nackensteak should also do), a 2.5kg hunk of meat. Here it is after brining and a nice rub (details later),
Next throw that baby on the smoker for about 6-12 hours (depending on the size of the meat). Target smoker temp is anywhere from 100C-110C / 210F-230F. Of course the hotter you cook the shorter the cooking time will be (thank you, physics).
My 2.5kg / 5.5 lb chunk took 9 1/2 hours to cook, but was only up to 80C / 175F inside. Better would have been 85C / between 180 and 190F. I turned it once, about 2/3 of the way through that time.
After the internal temp is to your target, pull it off! If it’s too low, it will be difficult to pull. Let it rest for about an hour so you don’t burn yourself during the pulling. Here’s the fully roasted meat:
To pull pork, get two forks and just go at it, tearing off shreds and hunks. I left aside lots of fat bits and some super-hard outer portions that didn’t look very edible. If you have dogs, they will be going crazy right about now. Here’s the interior of the Boston Butt:
It took about 30-40 minutes to pull the whole thing, and my arms were definitely worked over. Probably I could have let the internal temp go a bit higher, to make pulling easier. And I guess I lack a bit of technique too. But the final product looks (and tastes) great:
For the final step I slapped my pork on a bun and doused it with some Hot Texas BBQ sauce from a high-rated recipe on a website (details below). MMM-MMMMHHH!
Definitely every bit as good as restaurant BBQ at big smokehouses in the States. And I’ve never seen BBQ anywhere in Germany before, so it’s a first for me to have a real pulled pork sandwich over here. Delicious!
Dave’s Top 10 Pulled Pork BBQ Tips (no, I’m not Famous Dave…)
1) Watch Alton Brown’s pulled pork bbq episode on YouTube.
2) Print out Alton’s recipe here with details on the brine and the rub.
3) Find a nice Texas Hot BBQ recipe like this one from Epicurious
4) Choose some nice chunks or chips of wood like apple, hickory, olive, etc. Some have a stronger flavor than others, you can read all about wood here.
5) If you are a hot-food wimp, skip the cayenne (and maybe even the chipotle). On the other hand, if (like me) you love the heat, add something more… I went with half a smoked habanero to bring the sauce up to my level.
6) Smoke your pork as described above, low n’ slow. Smoker target temp is 100C-110C / 210F-230F.
7) I’d recommend a meat internal temp of around 85C / between 180 and 190F. Too low and you will have trouble pulling it.
8\) Pull your pork – it’s easier if you have a few people to help.
9) Slap the pulled pork on a toasted bun, don’t be shy.
10) Douse with BBQ sauce to taste and enjoy!