The smoke curled nicely from the old kettle grill, whilst the crispy cottonwood leaves scattered in the October breeze. Its cool today, half way between noon and supper time, and the heat off the pit sure feels good on my hands. The shadows are dropping swifter now, much quicker than those months ago and patron to the steamy days of summer. How the heat and humidity then seems but a distant vapor now, and also with the sun, which once dallied eternal in the sky. It is all gone now. And so we embrace a new season at the pit. A transitional season. And what better way to do that, than with some succulent, apple smoked, pulled pork sandwiches, POTP style of course. This one is a humdinger, folks. And here’s how to do it.
After a meeting with your local butcher, acquire your self a heaping mass of country-style ribs. These will be of the pork variety, and true to meat nomenclature standards, not ribs at all. What they really are is chunks of a pork butt, which of course isn’t from the hind end at all, but rather the shoulder. Anyways, this is the same section of pig where your pulled pork is created from. Country style ribs are just a small portion of that. And it is because of this, that a three-hour pulled pork sandwich is even possible.
Next, and whilst your cooker is coming up to speed, rinse off the meat under cold water for to irrigate any bone fragments stowaways possibly leftover from the band saw used to cut them. And then dust them liberally with your favorite pork rub. We tried out some Cajun Blast this time, so to pack a bit of spicy heat into our plunder, on this chill, autumn day. After a fashion, and a tip of the hat, take them out to the pit, properly stoked with coal and a small matter of smoke wood. We used apple wood for ours. But you can use what ever, and no, that doesn’t mean green treated two by fours!
Using the old kettle grill, this isn’t exactly low and slow, tho we turned down the bottom dampers to anemic slits, governing the amount of oxygen coming in, thus dropping its temperature some. It all works out tho, as you will see. Place the pork opposite the hot coals, as in-direct as you can, then plunk on the lid and let it smoke for a couple of hours. Assume your standard pit side posture, feet up, manly beverage in hand, and muse over the curling smoke, racing cloud shadows, and darting tweety birds. After two hours of this most agreeable pastime, foil the meat with a half cup or two of your favorite beverage or juice, and put it back over indirect heat. This step is where the magic happens.
For the next hour, your meat will be in the likes of an expensive health spa, pampered, and loved in an all-inclusive steam bath. This step is often used on ribs or briskets, and works wonders here too. This is where the collagen breaks down and good things happen. Where elegance ingratiates meat. And it is a glorious thing. Check in on it after a spell, after about an hour or so. It is done when the meat pulls easily with but a twist of the aluminum tong.
Take the meat out of the foil for the final step, and put it back on the grill. Now is the time to varnish it up with your very favorite BBQ sauce. The final brush strokes, if you will, to your Picasso in Pork. Man! Can you smell it yet?
As a matter of course, we toasted up some lightly buttered kaiser rolls over the remaining coals, and assembled a proper, man-sized sandwich shortly there after. You will never regret toasting your buns people. It’s just the right thing to do. Especially on frigid evenings around the pit, where the wood smoke gently rises. Amen.
Three Hour, Apple Smoked, Pulled Pork Sandwiches. Tasty bark, deep smoke ring. Oh buddy. You getting hungry now! So next time you are in the mood for some savory pulled pork, but don’t have all day to smoke a big butt, try this little number. It’s good! A sandwich sure to please the ravaging stomach and the clock alike.
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