Friday, August 20, 2010

Pork Barbecue

Labor Day weekend is right around the corner and is traditionally a time for friends and family to get together for a cook out. Now if you've got enough friends and family someone might be cooking a whole pig (in Florida it's called a pig roast; in Carolina it's a pig pickin) But maybe you're not entertaining that many folks but you still want that good smokey flavor. Enter the pork butt......Oh you bunch of perverts!
We like to use a six or seven pound bone in pork butt. First salt and pepper your butt.
All over.
And it's ready to throw on the grill.
Let it sear for about five minutes, then flip it over.
Now baste the seared side with a 50/50 mixture of vinegar and water.
Repeat until all sides have been seared. Add hickory chips that have been soaked in water for at least twenty minutes to the outside edge of the coals.
Now turn and baste every ten minutes or so. Add hickory chips to the outside coals as needed.
After an hour or so start checking the temperature. Add more charcoal if needed. Now would be the time to quit basting with the vinegar mixture and switch to a vinegar based barbecue sauce.

You want to achieve an internal temperature of about 150-155. Then it's time to take it up.
Let the meat rest for at least ten minutes. The temperature will rise to 160-165. This is just right. I don't like under done pork but I don't want it to dry out either. It took about two hours to cook this butt from the time I put it on the grill until the time I took it off. Cooking times will vary, ALWAYS use a meat thermometer. Now it's time to carve and serve.
Dress with additional barbecue sauce to taste. Makes for great barbecue sandwiches also!

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