My hubby, AKA MK, loves to BBQ whether it’s for a big group of friends or for just the two of us…like all the time. I know…I’m so lucky! So since we got a smoker a couple of months ago, we’ve been carnivores! MK still has his heart set on the BGE (Big Green Egg), but I had to put my foot down for now. So, we got the next best option. Meet R2-D2! Haha…it’s really called the Weber Smokey Mountain Cooker AKA the Weber Bullet. This bad boy is a champ too! All the competitions use this guy. $1000 for BGE vs. $350 for R2-D2…I think this is more than excellent for our first smoker. Sorry, honey…BGE will have to wait.
We went to Costco on Saturday and picked up a giant pork shoulder. We had to save the other half for later. But here he is (half of what we bought). Say ‘hi’ to Wilbur. (Sorry.)
MK’s directions for smoked pulled pork (courtesy of the Weber Bullet Forum)…which we smoked for about 16 hours this time! It was smoking away overnight and until the next day after church and a trip to the market! We got home and finally ate around 1 or 2 PM after all the other prep. Can you imagine how tender it was??
- Purchase boneless or bone-in pork butts.
- Trim excess fat.
- Apply half of the Mr. Brown Rub and refrigerate overnight, then apply more rub just before cooking.
- Cook at 225-250°F to an internal temperature of 190°F in smoker with any fruit wood (we use chunk apple wood).
- Baste with Southern Sop during cooking (Mr. Brown rub leftover plus apple juice).
- Wrap in aluminum foil and hold in an empty ice chest until ready to serve.
- Pull meat and serve with barbecue sauce on the side.
Here’s the recipe for ‘Mr. Brown’ (spice medley) that turns into that beautiful, dark, crispy outer crust bark.
- 1/4 cup ground black pepper
- 1/4 cup paprika
- 1/4 cup Turbinado sugar (aka suger in the raw)
- 2 Tablespoons table salt
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
It’s in a baggie, because we had some left over from another BBQ. Do you like my “Mr. Brown” label?
Finally!! Look at that
beast beauty! Now, time to shred the bad boy! I left that to MK. He seems to have fun doing it. Wait, actually, he did everything. I prepped other stuff.
Is he making a heart with this hands? I just saw that now. I heart you, too.
Go ahead…take a bite. I know you want to. Now, you can slather with any BBQ sauce you want, but we have to do it the right way. No, we didn’t make BBQ sauce from scratch. Try this…you’ll like it.
MK’s BBQ “Secret” Recipe
KC Masterpiece Private Stock Reserve (real sugar)
5 parts BBQ sauce to 1 part honey
He uses KC Masterpiece. BUT, please note the following (from another forum member):
This contains HFCS (high fructose corn syrup). KC Masterpiece finally came out with a pure cane sugar version (much better for grilling/carmelizes better on meats). It’s only available at Costco, sold as KC Masterpiece Private Reserve. YUM!
Sam’s Club sells KC Masterpiece Private Stock with HFCS.
Yay for Costco! We picked that up too. Boo for Sam’s Club.
Mr. Honey Bear meet Mr. KC made with real sugar. Reserve, baby.
It was the…best…pulled pork…EVER!!! I’ve never had pulled pork so juicy and tender. I wanted to post what we did with the pulled pork, but I’m getting tired. It’s going to have to wait until later. Trust me…you’ll want to check back.
Hanging with Mr. Brown: Pulled Pork
◦ 1/4 cup ground black pepper
◦ 1/4 cup paprika
◦ 1/4 cup Turbinado sugar (aka suger in the raw)
◦ 2 Tablespoons table salt
◦ 2 teaspoons dry mustard
◦ 1 teaspoon cayenne pepper
1. Purchase boneless or bone-in pork butts.
2. Trim excess fat.
3. Apply half of the Mr. Brown Rub and refrigerate overnight, then apply more rub just before cooking.
4. Cook at 225-250°F to an internal temperature of 190°F in smoker with any fruit wood (we use chunk apple wood).
5. Baste with Southern Sop during cooking (Mr. Brown rub leftover plus apple juice).
6. Wrap in aluminum foil and hold in an empty ice chest until ready to serve.
7. Pull meat and serve with barbecue sauce on the side.