Pork
Pulled Pork
Cooking Method:
Dry Rub and let it sit in the fridge over night. Super Smoke at 225 degrees until the internal temp reaches 160 (3-5hrs). Remove from the smoker and wrap in tin foil. Add a small bit of apple cider vinegar inside the foil. Return to smoker and continue to cook until the internal temperature reaches 205 degrees (another 3-6 hours). Remove from smoker and let rest for 45min. (Optional: Strain and remove excess fat). Remove bone and begin shredding.
Ribs
Cooking Method:
Dry Rub the ribs with a mesquite dry rub and let sit in zip lock bags overnight. Super smoke at 225 degrees for 3 hours. Remove from smoker. Lie the ribs on individual squares of tin foil. Cover in BBQ sauce and wrap the ribs. Cook at 400 degrees an additional hour or until the meet separates from the bone.
Southern Hash
Warning! This takes a minimum of 48hrs to make!!! This is a dish that is commonly found in the backwoods of the south, but not many good recipes are online.
Ingredients:
- 3 lb smoked Boston butt (above), smoked and pulled
- Garlic powder & Salt to rub meat
- 1½ to 2 lb. beef chuck roast, smoked & cubed
- 2 cans chicken stock
- 2 large baking potatoes, peeled and diced
- 2 medium onions, peeled and diced
- 6 cloves finely minced garlic
- 1 -15 oz can of diced tomatoes
- 1 -6 oz can tomato paste
- 1 stick butter
- ½ cup Hickory Smoke Barbecue Sauce
- 1 tsp black pepper to taste (optional)
- 1 tsp salt to taste (optional - there's salt in the chicken broth)
Steps:
- Prep meat 1-2 days before (See Pulled Pork and Chuck Roast recipe )
- Smoke both roasts while keeping them moist (chuck roast needs moisture every 15 min)
- Pull the pork and finely chop the chuck
- Put 3 lbs of smoked butt and all of chuck into crock pot
- Finely chop/food process all ingredients (except butter) and add them to the pot with the broth
- Set Crock pot to cook on low
- after 4 hrs, add the butter and stir it in
- Let it cook for another 4+ hours on low
- Serve over buttered fluffy white rice