Grizzly'sBBQ

This is one of the best meals you can make for a large crowd at a backyard event. It is very easy although when done right it tends to take some time. It can be prepared in advance and even frozen until needed (although there is nothing like having it fresh off the grill). Although this is a "recipe", it is actually more of a "cooking method". This particular cooking method is very forgiving allowing for longer cook times without sacrificing taste and quality. You can use just about any dry rub you wish before hand, and any BBQ sauce you wish at the end.

NOTE:

The timeline I have here is taking into account a large Pork Butt (about 11-12lbs) and a serving time of early to mid afternoon. If you are going to be serving in the late afternoon or early evening, if your “Butt” is much smaller, or if you wish to start the cook early in the morning you can eliminate the overnight cook time and simply smoke it in a 230°-250 °F smoker for about 1½ to 2 hours per pound (internal temperature of 190°F).

• You want to start off with a good Pork Butt. And contrary to its name it is actually from the shoulder of the pig. Although it needs to have good marbling (the veins of fat that run through most meats) it should not have any large pockets of fat. The only exception to this is that it should have a nice 1/4 " "fat cap" on one side. During slow cooking, the fat is what keeps the meat moist and flavourful.

• Several hours prior to cooking you should apply a thick coating of regular yellow mustard to the entire surface of the meat. This is done not only for the flavoring but more importantly to provide a “glue” for the dry rub to cling to. Then LIBERALLY coat your Butt (not yours...the pig) with your chosen dry rub. For this recipe I use ADKINS Western Style Seasoning, although you can use any dry rub you wish. Cover and refrigerate for several hours or overnight. At this point I generally use plastic wrap to cover the meat. When using aluminium foil be sure to "tent" the meat and avoid contact with the foil since the ingredients in many rubs will react with the aluminium and eat right through the foil.

• Since I generally serve my BBQ in the mid to late afternoon, I will start cooking the meat the night before. Now is the time to tent your meat with the aluminium foil. Place your Butt (no not that one) into a preheated 220 °F oven the night before (approx. 10-11pm) and allow it to slow cook overnight.

• The following morning (approx. 9-10am) start your smoker using your choice of woods (I prefer hickory or pecan) and place a drip pan under your cooking surface and pour in a can of beer or water. This will help maintain the moisture in the cooking chamber. (for tips on how to start your fire and maintain your cooking temperature, see my page on Smoked Brisket). Place your meat on the center of the grating, maintain an approximate temperature of 250°F and smoke for 5-6 hours or until the internal temperature reaches 195 F. During the smoking process if you wish to "mop" your meat, do so approximately every hour or so. (See Tips/Hints - To Mop or Not)

• Remove your Butt from the smoker and allow to rest and cool for at least 30-60 minutes. When it is cool enough to handle, using either two forks or (best yet) your fingers, begin "Pulling" the meat apart into small bite size pieces, separating any fat that may remain. You may very well see tinges of pink in the meat. That does not mean it's not done, it is simply the smoke that has penetrated the meat.

• At this point you can serve the meat "dry" with the BBQ sauce on the side, to be added by each person. Or if you know that everyone will want BBQ sauce on their meat you can mix a bottle of your favorite sauce in with the meat and serve.

Ingredients (things you will need)
· 8-12lb. Pork Butt
· Package of Dry Rub (such as Adkins Western Seasoning)
· Smoking wood - Hickory, Pecan etc
· 1-2 bottles BBQ sauce
· Bowl of warm Mop Sauce - if your plan to mop

Some helpful suggestions:
· If you are serving for a large party, simply put the cooked meat into a slow cooker and set on low. This will keep the meat nice and warm for an extended period of time

· Have extra BBQ sauce available. Some people like more sauce then others.

· If needed you can also cook the Pork Butt in a slow cooker for about 10 hours. This is only if you don’t have the time to tend to a smoker. Although it wont produce a good smoky flavor it is a good alternative. Again, the rule of thumb is about 1½ to 2 hours per pound (internal temperature of 195°F).

Optional Side ingredients:

· Jalapenos or the milder Pepperoncini Pepper (Greek salad peppers)

· Sliced onion

· Extra BBQ sauce

· Serve the sandwiches with a good coleslaw. It is the perfect complement for pulled pork sandwiches.

· PLENTY OF NAPKINS

· Plenty of iced down brews of your choice