Do-It-Yourself Hickory Smoked Pulled Pork Sandwiches
The standard, blue-tinted hickory smoke ascends into the first light of a new day, a new year at the pit. We fired up the coals rather early today, tho the sun was up already. It’s just that we had to get an early start of it if we wanted pulled pork for supper. The big meats roll like that, as you know. And we had a genuine hankering, as they call it, for some authentic, slow-smoked, pulled pork sandwiches. And save for a sortie to the nearest BBQ shack, there is only one way to get real pulled pork – you wait for it.
Waiting comes with the package of Do-It-Yourself BBQ. That’s just how it works. If you’re used to having your spoils swiftly in life, and don’t lend well to, say, loitering in your man chair with a lovely beverage for the better part of 5 hours for a taste of rib meat, then BBQ may not be the thing for you. BBQ only comes to those who wait, you see. So once you figure out how to do that, then you’re well on your way, mentally at least, to some succulent, home-spun BBQ.
On the pit we plunked a big, old, pork butt, with a few of it’s kindred spore tucked around it’s flanks for good company. The smaller the butt, the quicker they cook it’s true, but that’s not the point here. Pork butts as a crude rule run at about an hour and half per pound, and you want to get them up to anywhere between 195 to 205 internal. Or until they pull apart in a savory way that which matches your expectations. Pork butts are perhaps the most forgiving of the big meats in the BBQ arena, and if you’re just getting into the art of smoking meat, pulled pork is a fool-proof dish to start with. Just set your pit to 225 -250 degrees, toss a few chunks of your favorite smoke wood on to the coals, and let the meat take it’s course from there. If you have a good pit with even heating, you don’t need to flip the meat over. You don’t even need to wrap it in foil. Harbor no offence to this, but the less you touch it, the better.
I suppose we ought to elaborate how we seasoned the pork butt. Well, if you fancy a good bark on your BBQ, starting your seasoning process with a good mustard slather certainly can’t hurt. Paint the meat over with some mustard, and do so every where. No, you will not taste the mustard in the final product, but what it does do is serve as an adhesive agent. Such provides something nice for your rub to stick to. The more rub that sticks, combined with lots of time and lots of smoke, equals amazing bark on your BBQ. So we slathered the butt up in some cheap mustard, and then liberally dashed if over with Miners Mix Manards Memphis Rub. You can use of course what ever rub you like, we just happen to like this stuff lately.
Once your butt is slathered and seasoned, and placed henceforth on the pit at 225 – 250 degrees, and some smoke wood added to the coals, the hardest part of your day is done. All you have to do from here is wait for it. And this is where most pit jockeys are at their very best. Now is the hallowed time where you may go to the ice box and draw yourself a manly beverage. Now is the time where taking up roost in your favorite man chair, with an Arnold Schwarzenegger movie is also a good call. If the wife sees such acts of laziness but deplorable in her eyes, then, if you must, you can always flip out a proper chair by the pit itself, and declare you are working on supper there. Silently plying your innate, God-given craft for smoke and meat for the betterment of your family. They usually leave you alone at that point, and with any luck, you may be able to nod off a bit there, where the wood smoke tapers into a blue sky. Ah the rigors of BBQ!
Whence your plunder is pull-able, do so, and then stir in some of your favorite sauce. Game over. Inhale henceforth at your soonest convenience.
Do-It-Yourself Hickory Smoked Pulled Pork Sandwiches. You will not find more authentic BBQ than this. It’s the real thing, people. And any body can do it! Oh yeah, it tastes amazing too!
I am and will always be a fan of pulled pork! Nice post!
January 8, 2016 at 9:52 am
Thank you kindly, and likewise. It is a meal that always works, not to mention a brilliant choice for feeding lots of mouths. Thanks for stopping by!
January 8, 2016 at 9:59 am
You are very welcome. Yes it is classic and crowd pleasing!
January 8, 2016 at 10:01 am
I have to admit, I was reluctant to scroll down all the way because I knew how delectable the photo was gonna be and I am oh so hungry right about now. Darn you, Patrons. Now I have to eat a less-than-satisfying lunch. Guess what we’re having for dinner, tomorrow, though!
January 8, 2016 at 11:06 am
I know, my lunch today also will be less than delectable. I feel for you. But shoot, you can’t eat like a king every day, Mrs Deerslayer. It’d be nice to try tho!
I bet you have a recipe or two for pulled deer shoulder. We made that a while back, and man, just as good as pulled pork. And I mean that!
Take care, Mrs Deerslayer. Happy new year to you, and the MR!
January 8, 2016 at 11:11 am
Now we’re hungry!! We couldn’t agree more about the wonders of pulled pork! And thanks for the nod! You guys are awesome!
January 8, 2016 at 12:00 pm
Yup, when in doubt, pull the pulled pork out. Probably the most forgiving big meat you can Q. Always a winner. So are your rubs! Love that Memphis stuff. Man! We also tried some of your steak rub, wow! You’ve just nailed every thing.
January 8, 2016 at 1:06 pm
Let us know when you’ve tried the hot rubs!! Cheers!
January 11, 2016 at 5:09 pm
I really like your emphasis on the sitting, waiting, thinking. Simple goodness.
January 8, 2016 at 1:04 pm
Haha, glad you appreciate that, because by golly that’s what it takes! That’s the joy of BBQ really, that it slows down a hurried life, and sort makes room in your day to enjoy some of the the simple pleasures which abound. I like it that way, at least.
Thanks for chiming in! Appreciate it!
January 8, 2016 at 1:09 pm
What i have found that I like is once the meat is pulled, I like to lightly dust the pulled meat with the same seasoning I used to create the bark for just a bit more flavoring. I also tend to serve it without BBQ sauce, but placing some on the table to allow people options.
The post definitely had me over here anticipating smoking butt again in the near future!
January 8, 2016 at 3:16 pm
Oh yeah, I like that strategy too! Sauce on the side is a safe way to go, then everyone gets it just how they want it. Plus, going sans sauce, I do believe you taste more of the labor you put into it. Can appreciate it better. I do that sort of things with ribs too. In fact, when I try some one’s ribs for the first time, it is well in my book anyways, if you taste those ribs dry first, to see what the pit master has done with the spice and smoke. Usually it’s excellent, and nary needs a drop of sauce. But if it sucks, well, that’s where the sauce can save the day!
Thanks for your insight and swinging by!
January 8, 2016 at 3:31 pm
Funny, I wrote a blog post about sauces that aligns with your reply. Check it out some time!
January 8, 2016 at 3:50 pm
Saucing! | Smoke on, Fish!
January 8, 2016 at 3:50 pm
That pork looks so good and I am so hungry, I detected snow in the photo, has it been warmer than usual where you are?
January 8, 2016 at 5:39 pm
You detected accurately! Yeah it has been over all. However, it’s going to be below zero this weekend I guess, so, it all equals out. Might have to hunker down the next couple days, and enjoy the left pulled pork left overs.
Hope you’re enjoying a good new year thus far.
January 8, 2016 at 5:57 pm
Thanks once again for the inspiration! Happy New Year to you and yours!
January 8, 2016 at 7:43 pm
No problem. My pleasure! Happy New Year to you and Mrs Mary!
January 8, 2016 at 7:49 pm
I fricking love a good pulled pork sandwich 👊
January 9, 2016 at 2:29 pm
Hey, look who’s here! Good to see ya mate! Nice of you to wander by and let us know you’re still kicking and stuff. Greetings old boy!
January 9, 2016 at 2:39 pm
Still kicking and back on track 😜. Been a hell of a six months down here.
All the very smokiest for 2016!
January 9, 2016 at 2:42 pm
Looks good, as always. I’ve got a good oven-based pulled pork recipe that will tide me over until the spring. Until then I will barbecue vicariously through your delicious blog.
January 10, 2016 at 11:57 am
Thanks Todd, what ever vicarious grilling acts we can perpetrate for you, let us know! Meanwhile, I settle down I the man chair to the Seahawks lose to the Vikings. Well a guy can dream, right…
January 10, 2016 at 12:03 pm
Sorry about that loss. Absolute heartbreaker. Despite where I live, I am not a Seahawks fan. I’m a Raider fan, born and bred. Wait till next year.
January 10, 2016 at 5:31 pm
Man, a heart-breaker for sure. It may take me a couple of days to get over this one. Ugh….Aw well. Glad to hear you’re not a Seahawk fan at least, cause I’d hate to have to unsubscribe you for such behavior!
January 10, 2016 at 7:42 pm
Oh my gravy all over my two scoops rice (that’s OMG! in my world), DUDES!! Since my New Year’s resolution, Pulled Pork is off my plate, FOR NOW! But it will, it will… ALOHA!
January 10, 2016 at 2:14 pm
Stay strong, Auntiedoni! Most resolutions are expired within 3 weeks !
January 10, 2016 at 2:22 pm
HA! I’m giving myself 6 weeks, at least 😉
January 10, 2016 at 5:25 pm
Looks Amazing! I LOVE meat but try to have 3 or 4 plant based meals per week. BUT, you can make a killer sandwich using Jackfruit. For the record….I have one of yours! 😉
January 12, 2016 at 6:21 pm
Jackfruit you say? I had to google that one. It’s huge! Never had one of them before. Shoot, never even seen one I don’t reckon. Anyways, nice work in your dietary goals. That’s very cool. Good job. Glad to see you still enjoy some meat every now and then.
January 12, 2016 at 6:59 pm
I’d forgotten how drool worthy your blog is. OH MY GOSH. This looks totally amazing. Nothing like a smoky pork butt to leave you drooling! Ah dear, I’m so juvenile… “once your butt is slathered and seasoned”! (must be cos I’ve been hanging with my friend’s butt-obsessed 4-year old boy!). Awesome post!
February 4, 2016 at 9:24 pm
Haha, wow, you may have gone off the deep end there for a moment! Which is awesome! Thanks for stopping by. Something of which you really ought to do more of, because your craft for commenting is second to none! At any rate, always a treat to see you. Many thank, mate!
February 5, 2016 at 10:32 am
Yum yum! I think I’ll look up Miners on Amazon..
March 2, 2016 at 4:07 pm
You will like!
March 2, 2016 at 4:11 pm