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BBQ (slow smoker), pork shoulder, beef brisket, or both????

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Hotler Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 05:59 PM
Original message
BBQ (slow smoker), pork shoulder, beef brisket, or both????
going to fire up the BBQ pit this weekend, what do you folks think I should throw on??? I'm thinking South Carolina style pull pork, with a vintager base sauce, and/or beef brisket with a Kansas City style tomato based sauce. Gonna use 10-15% hickory, and the rest oak. What are you cooking this weekend???? A good site for BBQ help is www.barbecuen.com .
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Zech Marquis Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:03 PM
Response to Original message
1. hmmmmmmm pork shoulder
either one will do, I love the slow cooked bbq, it's all good :evilgrin:

Me, I'll fire up some ribs, brauts, maybe even a little mahi mahi to change things up a bit...
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demosincebirth Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:05 PM
Response to Original message
2. I can see some vegetarians...
reading this thread, puking.

Love BBQ, any way...pork or beef! Yummmmm
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Hotler Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:28 PM
Response to Reply #2
6. Whole onion, and whole garlic heads going on also.
I set them to the far end of the pit so they only get a hint of smoke. Uummmmm! The garlic with cream cheese make a good dip.
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Padraig18 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:06 PM
Response to Original message
3. yes!
:P
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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:09 PM
Response to Original message
4. Pulled Pork -- Boston Butt
yum....
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Ready4Change Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:25 PM
Response to Original message
5. What do I think?
I think I should find out where you live! Sounds tasty. :)

But I just got my own gas grill, so I'll be burning things on my own. Wish me (and my wifes stomach) luck!

(Oh, and I vote for pork with the vinager base sauce.)
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Hotler Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:39 PM
Response to Reply #5
8. You;ll do just fine.
One of the best tools I have is a remote food thermometer/timer with a probe. The unit is magnetic so you stick to the side or on a shelf. Stick the probe into the meat, set the desired internal temp. (doneness), and it will be beep when done. No more charred pieces of expensive meat. Around $20.00, my is a Ploder brand. Use it in side or out side.
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EstimatedProphet Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:28 PM
Response to Original message
7. Baby back ribs!
I'm gonna smoke some baby backs for tomorrow night. I'll see what's on sale for what I'll do the rest of the weekend...
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MissMarple Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 06:55 PM
Response to Original message
9. Both, of course. If you have the room, go for it.
Leftovers rule. Less cooking for, gee...how many days?

:bounce:
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Hotler Donating Member (1000+ posts) Send PM | Profile | Ignore Fri May-28-04 07:05 PM
Response to Reply #9
10. A least a week.
I save the well done end pieces for baked beans.
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soothsayer Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-29-04 01:00 AM
Response to Original message
11. Both, absolutely! I smoked a brisket today, yum!
Used a rub from texasbbqrub.com (it was good! I usually make my own). Used oak and hickory chunks for the smoke wood. Usually I do a pork butt on top and the brisket underneath (so it gets basted!)---I have a vertical cooker---but it was just a brisket today.
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