Joined: Sep 2009
New Year's Eve Carolina BBQ
Hi all. We live in southern California, but I thought it may be fun to fix a carolina style bbq for our dinner friends tonight. Here's a brief note on what we did and how it turned out...
Tonight we smoked a carolina style pork shoulder on the Traeger. Standard texas bbq rub, crushed garlic and mustard rubbed and marinated overnight. 10 hours on the grill at 245 deg., basted every hour with mix of apple cid. vinegar, salt, pepper, sliced jalapenos and onions. Pellets mix of cherry w/ some mesquite. Done w/ a internal temp of 175, pulled it apart and disposed of the fat cap. Used Raichlen's sauce of ACV, br. sugar, ketchup, hot sauce and some salt. 175 was not done enough as not enough fat came out of it and it wasn't easy to shred. Next time I'll cook to 190 or 195.
After I pulled and chopped the meat, I laid it out on a cookie sheet and broiled it for a few minutes, to render out some more of the fat. That worked well as it crisped it up a bit and most of that extra fat just ran right down and I soaked it up with some paper towels.
Flavor was good though, with enough sweet heat from the rub, and the mustard and garlic gave it a nice acidic bite.
Just thought you'd want to know.
Happy New Year to y'all.
|01-01-2010 12:52 AM
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