A pair of four pound butts injected with Smokin Okie’s basting sauce, rubbed down with Worcestershire sauce, and then followed up with a liberal coating of Old No. 2 - Brisket Blend Texas BBQ Rub - http://www.texasbbqrub.com/no2.htm
. I like to use smaller butts, it decreases the cooking time and increases the surface area to create bark on the butts.
Smokin Okie's Pulled Pork Baste & Serving Sauce (Modified}
2 cups apple juice
1/4 cup Worcestershire sauce
1 cup cider vinegar
1 tablespoon dry mustard
2 tablespoon brown sugar
2 bay leaf
4 cloves of garlic
1 teaspoon ground ginger
1 teaspoon cayenne
1/4 teaspoon ground cloves
Heat all of the ingredients in a non reactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
Into the smoker at 225º and wired with digital thermometers to monitor the meats internal temperatures. After reaching my desired 195º - 200º I will double check with a Thermapen - ttp://www.thermoworks.com/products/ther ... _home.html
- before wrapping in foil and newspapers then putting into a cooler for a couple of hours.
Close the door and do not open it until done, be patient as it will take 8 – 10 hours.
In the meantime I put the sides together. Usually I will do my own beans but did not feel like it so I opened three cans of Bush’s Grilling Beans - http://www.bushbeans.com/products/grillinbeans/
- and added bacon. Next was the Cole Slaw and Pasta Salad.
For the Cole Slaw I used one of Danny Gaulden’s recipes.
It is an unusual, but very good, recipe - http://www.dannysbbq.com/recipes.asp
. Naturally I’ve modified it to suit our taste, as I’m sure you will also as time goes bye.
Danny Gaulden’s Old South Slaw Dressing
1 tablespoons salad oil
6 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic
Greek Pasta Salad
Boil two cups mixed Rotini pasta, rinse with cold water, and bring to room temperature.
Squeeze one fresh lemon, mix thoroughly, refrigerate for one hour.
Add chopped celery, rough chopped red onion, sliced green olives, chopped green pepper, finely chopped jalapeno pepper, ground black pepper, and basil to your liking. I wanted to add sliced black olives as well but did not have any.
Add a little more lemon juice and 1/2 cup of Greek dressing, mix thoroughly, cover and refrigerate for a couple of hours. Add feta cheese when serving.
Ten hours later, time to wrap and put into the cooler.
And of course dessert was my wife’s Banana Pudding