Tennessee style barbecue pork

6 Servings

Ingredients

Quantity Ingredient
2.00 tablespoon Salt
2.00 tablespoon Black pepper
2.00 tablespoon Paprika
2.00 tablespoon Red pepper flakes
1.00 tablespoon Garlic powder
1.00 teaspoon Whole oregano
2.00 teaspoon Whole thyme
1.00 teaspoon Dry mustard
1.00 Pork butt bone in (5 to 7
1.00 Pounds)
2.00 cup Tennessee barbecue sauce
1.00 Tennessee barbecue sauce:
1.00 tablespoon Vegetable oil
2.00 tablespoon Prepared yellow mustard
⅓ cup Ketchup
½ cup Cider vinegar
⅔ cup Beer
¼ cup Fine chopped onion
1.00 tablespoon Fine chopped garlic
2.00 teaspoon Worcestershire sauce
1.00 teaspoon Cayenne or more to taste
2.00 teaspoon Tabasco or more to taste
1.00 teaspoon Liquid smoke

Directions

Note: To make this barbecue all you need is a covered grill like a Weber kettle or a water smoker. You'll also need time, because the key to a good barbecue is long, slow cooking at temperatures of 225 to 250 degrees. This can take 6 to 8 hours. If you have a water smoker, follow the manufacturer's instructions for water-smoking whole pieces of meat. To turn a kettle-type barbecue into a water smoker: Once 30 to 40 coals are lighted, spread them around the edge of the grate. Place a metal pan filled with water in the center and use 4 or 5 pre-soaked chunks of hickory or 1 to 2 cups of wood chips placed on the coals. Maintain a temperature of 225 to 250 degrees.

Measure the temperature by placing an instant-read thermometer into the top vent of the barbecue. Add more coals as needed (about 10 per hour). Add more wood chunks or chips when desired. Wood chunks last longer and are preferred. Place the meat over the pan of water. Cover the barbecue and try to maintain 225 to 250 degrees. Remember, the key to good barbecue is lots of smoke and plenty of time. Rushing things will produce tough, dry meat.

Directions: Set up a water smoker or kettle barbecue as described above. Mix spices in a bowl and rub all over the meat. Place the meat fat-side-up over the pan of water. Cover the barbecue and cook 6 to 7 hours at 225 to 250 degrees. The pork is done when easily removed with a fork. Check the meat after 4 to 5 hours. Continue to smoke until done. Add charcoal and wood chunks or chips as needed.

When done, cut meat into chunks or shred with a fork. Serve on a warm hamburger bun with barbecue sauce. Meat can be refrigerated and rewarmed later.

Tennessee Barbecue Sauce Directions: Combine all ingredients in a small non-aluminum saucepan and bring to a boil. Reduce to a simmer.

Add more cayenne or Tabasco if you like things really hot. Sauce is thinner than most store-bought barbecue sauces. Cook and serve.

Makes 2 to 3 cups.

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